|
meat minor constituent content
|
ATOL_0000061 |
|
|
meat moisture level
|
ATOL_0001668 |
|
|
meat nutritional quality trait
|
ATOL_0000049 |
|
|
meat odour
|
ATOL_0001046 |
|
|
meat omega-6 to omega-3 fatty acid ratio
|
ATOL_0000100 |
|
|
meat pH
|
ATOL_0001684 |
|
|
meat physico-chemical trait
|
ATOL_0000065 |
|
|
meat protein content
|
ATOL_0001547 |
|
|
meat protein oxidation
|
ATOL_0000054 |
|
|
meat protein quality
|
ATOL_0000052 |
|
|
meat protein quantity
|
ATOL_0000051 |
|
|
meat protein trait
|
ATOL_0000050 |
|
|
meat quality trait
|
ATOL_0000988 |
|
|
meat technological and organoleptic quality trait
|
ATOL_0000063 |
|
|
meat technological yield
|
ATOL_0001648 |
|
|
meat temperature
|
ATOL_0000067 |
|
|
meat tenderness
|
ATOL_0001670 |
|
|
meat texture
|
ATOL_0001054 |
|
|
meat thawing loss
|
ATOL_0000068 |
|
|
meat thiobarbituric acid reactive substance content
|
ATOL_0000099 |
|
