4.7 Article Proceedings Paper

Impact of divergent selection for ultimate pH of pectoralis major muscle on biochemical, histological, and sensorial attributes of broiler meat

相关参考文献

注意:仅列出部分参考文献,下载原文获取全部文献信息。
Article Food Science & Technology

The development of meat tenderness is likely to be compartmentalised by ultimate pH

D. Lomiwes et al.

MEAT SCIENCE (2014)

Article Agriculture, Dairy & Animal Science

Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids

M. Petracci et al.

POULTRY SCIENCE (2013)

Article Agriculture, Multidisciplinary

Oxidation of Myofibrillar Proteins and Impaired Functionality: Underlying Mechanisms of the Carbonylation Pathway

Mariana Utrera et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2012)

Article Agriculture, Dairy & Animal Science

Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat

A. A. Droval et al.

JOURNAL OF APPLIED POULTRY RESEARCH (2012)

Article Food Science & Technology

Higher drip loss is associated with protein oxidation

S. Traore et al.

MEAT SCIENCE (2012)

Article Food Science & Technology

Effect of heat treatment on protein oxidation in pig meat

S. Traore et al.

MEAT SCIENCE (2012)

Article Agriculture, Dairy & Animal Science

Effect of genotype and rearing system on chicken behavior and muscle fiber characteristics

R. Branciari et al.

JOURNAL OF ANIMAL SCIENCE (2009)

Article Agriculture, Dairy & Animal Science

Effects of heat exposure on muscle oxidation and protein functionalities of pectoralis majors in broilers

R. R. Wang et al.

POULTRY SCIENCE (2009)

Article Agriculture, Dairy & Animal Science

The European perspective on pale, soft, exudative conditions in poultry

M. Petracci et al.

POULTRY SCIENCE (2009)

Article Genetics & Heredity

Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

Elisabeth Le Bihan-Duval et al.

BMC GENETICS (2008)

Article Agriculture, Dairy & Animal Science

Chemical compositions, fatty acid, collagen and cholesterol contents of Thai hybrid native and broiler chicken meats

Kanok-Orn Intarapichet et al.

JOURNAL OF POULTRY SCIENCE (2008)

Article Food Science & Technology

How pH causes paleness or darkness in chicken breast meat

H. J. Swatland

MEAT SCIENCE (2008)

Review Agriculture, Dairy & Animal Science

Qualitative attributes and consumer perception of organic and free-range poultry meat

C. Castellini et al.

WORLDS POULTRY SCIENCE JOURNAL (2008)

Review Chemistry, Inorganic & Nuclear

Heme-iron in lipid oxidation

CU Carlsen et al.

COORDINATION CHEMISTRY REVIEWS (2005)

Article Food Science & Technology

Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

D Barbanti et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2005)

Review Agriculture, Dairy & Animal Science

Poultry meat quality

DL Fletcher

WORLDS POULTRY SCIENCE JOURNAL (2002)

Article Food Science & Technology

Fibre area and capillary supply in broiler breast muscle in relation to productivity and ascites

AH Hoving-Bolink et al.

MEAT SCIENCE (2000)