Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition-Reference-Cited by-同舟云学术

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Comparison of Meat Characteristics between Korean Native Duck and Imported Commercial Duck Raised under Identical Rearing and Feeding Condition

Published:2013-02-28 Issue:1 Volume:33 Page:89-95
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Muhlisin Muhlisin,Kim Dong Soo,Song Yeong Rae,Kim Hong Rae,Kwon Hyung Joo,An Byoung Ki,Kang Chang Won,Kim Hak Kyu,Lee Sung Ki

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201310076759150.pdf

Reference18 articles.

1. Effects of Strain on Performance, and Age at Slaughter and Duration of Post-chilling Aging on Meat Quality Traits of Broiler

2. A Comparison of Meat Characteristics between Duck and Chicken Breast

3. Effect of Chilling Temperature of Carcass on Breast Meat Quality of Duck

4. The influence of postmortem electrical stimulation on rigor mortis development, calpastatin activity, and tenderness in broiler and duck pectoralis

5. Chemical and fatty acid composition of meat and liver of wild ducks (Anas platyrhynchos)

Cited by 35 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Assessment of Productive Performance and Carcass Characteristic of Colored and White Korean Native Ducks;Journal of Agriculture & Life Science;2024-02-29

2. Fatty Acid Profile, Health Lipid Indices, and Sensory Properties of Meat from Pekin Ducks of Different Origins;Animals;2023-06-22

3. Role of Dietary Methyl Sulfonyl Methane in Poultry;Animals;2023-01-19

4. Physico-Chemical Parameters, Oxidative Stress, and Fatty Acid Profile of American Pekin Ducks (Anas Platyrhynchos Domesticus) Raised under Different Production Systems;Brazilian Journal of Poultry Science;2023

5. Comparison of physical meat characteristics of local and Pekin ducks;PROCEEDINGS OF THE 4TH INTERNATIONAL CONFERENCE OF ANIMAL SCIENCE AND TECHNOLOGY (ICAST 2021);2023

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