Ji-Hyun Son; Ki-Hwan Lee; Ji-Hong Lee; Yang-Mo Koo; Ill-Joo Lee; Myung-Hum Park; Jung Woo Choi; SEO DONGWON
(The korean Society of Animal Breeding and Genetics, 2024-12)
Studies have shown that consumers prioritize meat color, an easily evaluated trait, when selecting meat products. However, meat color traits are only observable post-slaughter, making them difficult to target for selective ...