改善肉牛适口性的遗传基础:目前的见解

IF 1.8 4区农林科学 Q4 BIOTECHNOLOGY & APPLIED MICROBIOLOGY Food Biotechnology Pub Date : 2019-07-03 DOI:10.1080/08905436.2019.1616299

J. D. Leal-Gutiérrez, R. Mateescu

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引用次数: 9

摘要

牛肉适口性是一个复杂的概念，可以通过嫩度、多汁性和风味等一系列特征来描述。改善牛肉消费时的饮食体验，以及在购买产品时准确告知消费者预期饮食质量的能力，都是至关重要的挑战。在这篇综述中，我们讨论了适口性的定量和分子遗传学方面的最新知识，并讨论了基因操作对畜牧业的影响。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Genetic basis of improving the palatability of beef cattle: current insights

ABSTRACT Beef palatability is a complex concept and could be described through an array of features such as tenderness, juiciness and flavor traits. Improving the eating experience when consuming beef and the ability to accurately inform the consumers of the expected eating quality when the product is purchased are critical challenges. In this review, we discuss the current knowledge of quantitative and molecular genetic aspects of palatability and discuss implications of genetic manipulation for the cattle industry.

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来源期刊

Food Biotechnology 工程技术-生物工程与应用微生物

CiteScore

3.80

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Food Biotechnology is an international, peer-reviewed journal that is focused on current and emerging developments and applications of modern genetics, enzymatic, metabolic and systems-based biochemical processes in food and food-related biological systems. The goal is to help produce and improve foods, food ingredients, and functional foods at the processing stage and beyond agricultural production. Other areas of strong interest are microbial and fermentation-based metabolic processing to improve foods, food microbiomes for health, metabolic basis for food ingredients with health benefits, molecular and metabolic approaches to functional foods, and biochemical processes for food waste remediation. In addition, articles addressing the topics of modern molecular, metabolic and biochemical approaches to improving food safety and quality are also published. Researchers in agriculture, food science and nutrition, including food and biotechnology consultants around the world will benefit from the research published in Food Biotechnology. The published research and reviews can be utilized to further educational and research programs and may also be applied to food quality and value added processing challenges, which are continuously evolving and expanding based upon the peer reviewed research conducted and published in the journal.