Research Note: Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle-Reference-Cited by-同舟云学术

Research Note: Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle

Published:2021-08 Issue:8 Volume:100 Page:101260
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Lee Boin,Choi Young Min

Funder

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference27 articles.

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4. Protein solubility is related to myosin isoforms, muscle fiber types, meat quality traits, and postmortem protein changes in porcine longissimus dorsi muscle;Choi;Livest. Sci.,2010

5. Recommendations on Uniform Color Spaces, Color Differences Equations, Psychometric Colour Terms. CIE Publication (15 (E-1.3.3) 1971/(TO-1.3) (Suppl. 15),1978

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