Post mortem changes in M. iliotibialis lateralis muscle protein profile of emu (Dromaius novaehollandiae)-Reference-Cited by-同舟云学术

Post mortem changes in M. iliotibialis lateralis muscle protein profile of emu (Dromaius novaehollandiae)

Published:2021-10 Issue: Volume:180 Page:108562
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Bucław Mateusz,Lepczyński Adam,Herosimczyk Agnieszka,Ożgo Małgorzata,Szczerbińska Danuta,Majewska Danuta,Liput Kamila,Pierzchała Mariusz

Funder

Narodowe Centrum Nauki

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

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2. Serum biochemical profile of emus (Dromaius novaehollandiae) reared in captivity;de Almeida;Journal of Applied Animal Research,2018

3. Physico-chemical changes and microbiological quality of refrigerated broiler chicken meat slaughtered by two different methods;Ahmed;International Food Research Journal,2018

4. Meat quality traits in the emu (Dromaius novaehollandiae) as affected by muscle type and animal age;Berge;Meat Science,1997

5. Proteome changes in bovine longissimus thoracis muscle during the first 48 h postmortem: shifts in energy status and myofibrillar stability;Bjarnadóttir;Journal of Agricultural and Food Chemistry,2010

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1. A qualitative and microbial evaluation of emu meat stored under different temperatures;LWT;2023-10

2. Comparison of the effects of two methods of euthanasia on post mortem changes in rats: histopathological and molecular findings;Comparative Clinical Pathology;2022-08-10