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  • 标题:APPLICATION OF MOLECULAR GENETICS TO IMPROVING THE QUALITY OF BEEF
  • 其他标题:APPLICATION OF MOLECULAR GENETICS TO IMPROVING THE QUALITY OF BEEF
  • 本地全文:下载
  • 作者:Jackeline Karsten Kirinus ; Ana Paula Burin Fruet ; César Teixeira
  • 期刊名称:Revista Eletrônica em Gestão, Educação e Tecnologia Ambiental
  • 电子版ISSN:2236-1170
  • 出版年度:2014
  • 卷号:18
  • 页码:165-174
  • DOI:10.5902/2236117013181
  • 语种:Portuguese
  • 出版社:Federal University of Santa Maria (UFSM)
  • 摘要:The beef cattle industry is of great economic importance in global and national context. The objectives of this paper is to review some important aspects of the application of molecular genetics to improving the quality of beef with a view to defining quality of meat product and more demanding consumer markets. Considering the need of the consumer market to assess the meat produced, it is necessary to know the economic characteristics of the product to be consumed, as well as standardize and implement more sophisticated techniques for the evaluation of the rheological properties of meat. In this context, due to the numerous biochemical processes which are involved in the activation systems of proteolytic enzymes and degradation of myofibrillar proteins, molecular methods are being used as a tool for rating the genetic factors that influence the tenderness of beef.
  • 其他摘要:The beef cattle industry is of great economic importance in global and national context. The objectives of this paper is to review some important aspects of the application of molecular genetics to improving the quality of beef with a view to defining quality of meat product and more demanding consumer markets. Considering the need of the consumer market to assess the meat produced, it is necessary to know the economic characteristics of the product to be consumed, as well as standardize and implement more sophisticated techniques for the evaluation of the rheological properties of meat. In this context, due to the numerous biochemical processes which are involved in the activation systems of proteolytic enzymes and degradation of myofibrillar proteins, molecular methods are being used as a tool for rating the genetic factors that influence the tenderness of beef.
  • 关键词:Marker molecular; PCR; SNPs.;Marcadores Moleculares; PCR; SNPs.
  • 其他关键词:Marker molecular; PCR; SNPs.
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