Jin Bang-quan
Abstract
We systematically discussed factors that influence the meat tenderness or meat quality and its mechanism for the development of meat industry in China in this review.
OpenAlex reports 1 citations for this work. Citation counts describe recorded attention and do not establish research quality.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
We systematically discussed factors that influence the meat tenderness or meat quality and its mechanism for the development of meat industry in China in this review.
Key concepts: Tenderness, Mechanism (biology), Meat tenderness, Food science, Chemistry, Philosophy, Epistemology