Functional property issues in broiler breast meat related to emerging muscle abnormalities

Author:

Soglia Francesca,Laghi Luca,Canonico LucaORCID,Cavani Claudio,Petracci MassimilianoORCID

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

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3. Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork;Bao;Meat Science,2015

4. Myoglobin-induced lipid oxidation. A review;Baron;Journal of Agricultural and Food Chemistry,2002

5. Influence of the season on the relationships between NMR transverse relaxation data and water-holding capacity of turkey breast meat;Bianchi;Journal of the Science of Food and Agriculture,2004

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