Physicochemical characteristics and bioactive compounds of thigh meat from Cobb broiler in animal welfare farm
Author:
Funder
Ministry of Agriculture, Food and Rural Affairs
Publisher
Korean Society for Food Science of Animal Resources
Link
http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2021.e7
Reference32 articles.
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2. AOAC. 1995. Official methods of analysis. 6th ed. Association of Official Analytical Chemists, Washington, DC, USA.
3. Beilken SL, Bouton PE, Harris PV. 1986. Some effects on the mechanical properties of meat produced by cooking at temperatures between 50° and 60°C. J Food Sci 51:791-796. 10.1111/j.1365-2621.1986.tb13934.x
4. Benzie IFF, Strain JJ. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: the FRAP assay. Anal Biochem 239:70-76. 10.1006/abio.1996.0292
5. Blois MS. 1958. Antioxidant determinations by the use of a stable free radical. Nature 181:1199-1200. 10.1038/1811199a0
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