Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle

@inproceedings{Komatsu2014EffectsOG,
  title={Effects of genetic and environmental factors on muscle glycogen content in Japanese Black cattle},
  author={Tomohiko Komatsu and Noriaki Shoji and Kunihiko Saito and Keiichi Suzuki},
  booktitle={Animal science journal = Nihon chikusan Gakkaiho},
  year={2014}
}
Monosaccharides such as glucose contribute to the development of meat flavor upon heating via the Maillard reaction; therefore, monosaccharide content is related to beef palatability. Here, we analyzed the effects of genetic and environmental factors on the content of glycogen, one of the precursors of monosaccharides, in the muscles of 958 fattened Japanese Black cattle from Yamagata Prefecture. Analysis of variance showed that muscle glycogen content was affected by the farm and postmortem… CONTINUE READING

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