Chemical and physical properties of meat from Dezhou black donkey-Reference-Cited by-同舟云学术

Chemical and physical properties of meat from Dezhou black donkey

Published:2022 Issue:1 Volume:28 Page:87-94
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

Li Mengmeng¹,Zhang Demin²,Chai Wenqiong¹,Zhu Mingxia¹,Wang Yonghui¹,Liu Yongxiang¹,Wei Qingxin¹,Fan Dongmei¹,Lv Mengqing¹,Jiang Xiaojing¹,Wang Changfa¹

Affiliation:

1. College of Agronomy, Liaocheng Research Institute of Donkey High-Efficiency Breeding and Ecological Feeding, Liaocheng University

2. Shandong Animal Husbandry Station

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Link

https://www.jstage.jst.go.jp/article/fstr/28/1/28_FSTR-D-21-00149/_pdf

Reference54 articles.

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2. Bahelka, I., Oravcová, M., Peškovičová, D., Tomka, J., Hanusová, E., Lahučký, R., and Demo, P. (2009). Comparison of accuracy of intramuscular fat prediction in live pigs using five different ultrasound intensity levels. Animal, 3, 1205-1211.

3. Boleman, C.T., McKenna, D.R., Ramsey, W.S., Peel, R.K., and Savell, J.W. (2004). Influence of feeding vitamin D3 and aging on the tenderness of four lamb muscles. Meat Sci., 67, 185-190.

4. Buckley, D., Morrissey, P.A., and Gray, J. (1995). Influence of dietary vitamin E on the oxidative stability of pig meat. J. Anim. Sci., 73, 3122-3130.

5. Camillo, F., Rota, A., Biagini, L., Tesi, M., Fanelli, D. and Panzani, D. (2018). The current situation and trend of donkey industry in europe. J. Equine Vet. Sci., 65, 44-49.

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