A Comparative Study on Performances and Carcass Traits in Three Major Meat-Type Duck Strains in Korea-Reference-Cited by-同舟云学术

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A Comparative Study on Performances and Carcass Traits in Three Major Meat-Type Duck Strains in Korea

Published:2010-12-31 Issue:4 Volume:37 Page:389-398
ISSN:1225-6625
Container-title:Korean Journal of Poultry Science
language:en
Short-container-title:Korean Journal of Poultry Science

Author:

Bang Han-Tae,Na Jae-Cheon,Choi Hee-Chul,Chae Hyun-Seok,Kang Hwan-Ku,Kim Dong-Wook,Kim Min-Ji,Suh Ok-Suk,Park Sung-Bok,Choi Yang-Ho

Publisher

The Korean Society of Poultry Science

Subject

General Medicine

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksps/JAKO201008863884061.pdf

Reference3 articles.

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

2. LOW-TEMPERATURE, LONG-TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water-Binding Capacity, pH and Amount of Water-Soluble Components

3. Quadratic relationship between early-post-mortem glycolytic rate and beef tenderness

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1. The Composition of the Carcass, Physicochemical Properties, Texture and Microstructure of the Meat of D11 Dworka and P9 Pekin Ducks;Animals;2022-07-02

2. Comparison of some meat and liver quality traits in Muscovy and Pekin ducks;Journal of Applied Animal Research;2021-01-01

3. Population analysis of the Korean native duck using whole-genome sequencing data;BMC Genomics;2020-08-12

4. Carcass, physicochemical and sensory characteristics of meat from genetic reserve ducks after two reproductive seasons;South African Journal of Animal Science;2020-04-20

5. Research Note: Effects of the rearing method and stocking density on carcass traits and proximate composition of meat in small-sized meat ducks;Poultry Science;2020-04

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