Fatty acid composition and sensory properties of Italian Simmental beef as affected by gene frequency of Montbéliarde origin.

@article{Piasentier2009FattyAC,
  title={Fatty acid composition and sensory properties of Italian Simmental beef as affected by gene frequency of Montb{\'e}liarde origin.},
  author={Edi Piasentier and Stefano Bovolenta and Bianca Moioli and Luigi Orr{\`u} and R Valusso and Mirco Corazzin},
  journal={Meat science},
  year={2009},
  volume={83 3},
  pages={
          543-50
        }
}
The aim of this study was to investigate the effect of Montbéliarde (Mb) gene frequency on fatty acid composition and sensory properties of Italian Simmental (IS) steaks (longissimus thoracis m.). Twenty-seven bulls belonging to three strains with different percentages of Mb genes: traditional (ISt), without Mb ascendants (ISt=0% Mb genes), cross-strain (ISmt=37.5-50% Mb genes), Montbéliarde strain (ISm=87.5-100% Mb genes) and balanced for stearoyl Co-A desaturase genotype were considered. ISt… CONTINUE READING

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