Introduction

Genetic background has been known for many years to affect the quantity and quality of meat from food animals. Improvements in the ratios of muscle to fat in carcasses from meat animals have been dramatic. In addition to the benefits for animal selection from analyzing meat quality, a number of genetic conditions have also provided new insights on biological mechanisms involved in muscle contraction, muscle growth, and postmortem metabolism. The current entry describes some of these genetic factors.

101 Everyday Tips for Losing 10 Pounds

101 Everyday Tips for Losing 10 Pounds

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