The world’s most robust set of beef tenderness biomarkers and major molecular signatures of beef tenderness has been published, arising from research led by Dr. Mohammed Gagaoua, a Marie Skłodowska-Curie Career-FIT Fellow at the Food Quality and Sensory Science department at Teagasc, Ashtown.
Click here for original story, Molecular signatures of beef tenderness: A robust list of biomarkers released
Source: Phys.org