Effect of the RYR1 gene on meat tenderness and the polymorphism of myosin heavy chains

• Autorzy: Grzes B. , Pospiech E. , Kocwin-Podsiadla M. , Kuryl J. , Krzecio E. , Lyczynski A. , Iwanska E. , Mikolajczak B.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

RYR1 gene; stress susceptibility; meat tenderness; polymorphism; myosin heavy chain; pig; carcass; culinary property; meat quality; quality parameter

• Wydawca: -
• Czasopismo: Annals of Animal Science. Supplement
• Rocznik: 2005
• Numer: 2
• Opis fizyczny: p.47-50,ref.

Twórcy

autor

Grzes B.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Pospiech E.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland
• Meat and Fat Research Institute in Warsaw, Glogowska 239, 60-111 Poznan, Poland

autor

Kocwin-Podsiadla M.

• Department of Pig Breeding and Meat Quality Evaluation, University of Podlasie, Prusa 14, 08-110 Siedlce, Poland

autor

Kuryl J.

• Institute of Genetics and Animal Breeding, Polish Academy of Sciences, Postepu 1, 05-552 Wolka Kosowska, Poland

autor

Krzecio E.

• Department of Pig Breeding and Meat Quality Evaluation, University of Podlasie, Prusa 14, 08-110 Siedlce, Poland

autor

Lyczynski A.

• Department of Animal Origin Materials, Agricultural University, Wolynska 33, 60-637 Poznan, Poland

autor

Iwanska E.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland

autor

Mikolajczak B.

• Institute of Meat Technology, Agricultural University, Wojska Polskiego 31, 60-624 Poznan, Poland