Apoptosis during postmortem conditioning and its relationship to duck meat quality-Reference-Cited by-同舟云学术

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Apoptosis during postmortem conditioning and its relationship to duck meat quality

Published:2013-05 Issue:1 Volume:138 Page:96-100
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Muhan,Wang Daoying,Huang Wei,Liu Fang,Zhu Yongzhi,Xu Weimin,Cao Jinxuan

Funder

National Natural Science Foundation of China

Natural Science Foundation Program of Jiangsu Province

Innovation of Agricultural Science and Technology of Jiangsu Province

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference27 articles.

1. Apoptosis in skeletal muscle;Adams;Frontiers in Bioscience,2001

2. Metmyoglobin reducing activity;Bekhit;Meat Science,2005

3. Morphological and biochemical assessment of apoptosis in different skeletal muscles of bulls during conditioning;Cao;Journal of Animal Science,2010

4. The relationship of razor blade shear, allo-kramer shear, warner-bratzler shear and sensory tests to changes in tenderness of broiler breast fillets;Cavitt;Journal of Muscle Foods,2005

5. Color of poultry meat;Froning;Poultry and Avian Biology Reviews,1995

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