Biochemical and sensorial evaluation of intact and boned broiler breast meat tenderness during ageing
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 11 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. Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein;Food Control;2024-12
2. Farklı Yaşlardaki Yaklara Ait Etlerin Postmortem Olgunlaştırma Sürecinde Yumuşaklık ve Kalpain Aktivitelerinin Karşılaştırılması;Kafkas Universitesi Veteriner Fakultesi Dergisi;2019
3. Changes in degradation and phosphorylation level of titin in three ovine muscles during postmortem;International Journal of Food Science & Technology;2017-11-10
4. Hızlı ve Yavaş Gelişen Etlik Piliçlerde Canlı Ağırlığın Karkas ve Karkas Kısım Verimleri ve Bazı Et Kalite Özelliklerine Olan Etkisi;Kafkas Universitesi Veteriner Fakultesi Dergisi;2015
5. Competing Role of Bioactive Constituents inMoringa oleiferaExtract and Conventional Nutrition Feed on the Performance of Cobb 500 Broilers;BioMed Research International;2015
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