Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed-Reference-Cited by-同舟云学术

Influence of stewing time on the texture, ultrastructure and in vitro digestibility of meat from the yellow-feathered chicken breed

Published:2017-10-30 Issue:2 Volume:89 Page:474-482
ISSN:1344-3941
Container-title:Animal Science Journal
language:en
Short-container-title:Anim Sci J

Author:

Qi Jun¹^ORCID,Li Xiao¹,Zhang Wenwen¹,Wang Huhu¹,Zhou Guanghong¹,Xu Xinglian¹^ORCID

Affiliation:

1. Laboratory of Meat Processing and Quality Control; Ministry of Education; Synergetic Innovation Center of Food Safety and Nutrition, and College of Food Science and Technology; Nanjing Agricultural University; Nanjing China

Funder

China Agriculture Research System

Ministry of Agriculture of the People's Republic of China

Publisher

Wiley

Subject

General Agricultural and Biological Sciences,General Medicine

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/asj.12929/fullpdf

Reference44 articles.

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3. Low temperature cooking of pork meat-physicochemical and sensory aspects;Becker;Meat Science,2016

4. Changes in shear parameters of meat associated with structural changes produced by aging, cooking and myofibrillar contraction;Bouton;Journal of Food Science,1975

5. Estimation of sensory pork loin tenderness using Warner-Bratzler shear force and texture profile analysis measurements;Choe;Asian Australasian Journal of Animal Sciences,2016

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