Muscle Growth and Meat Quality
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/16/1/107/2444525/japoulres16-0107.pdf
Reference33 articles.
1. Evolution post-mortem du tissu musculaire et conséquences sur les qualités de la viande de porc;Monin;J. Rech. Porc. Fr.,1988
2. Emulsifying properties of proteins and meat from broiler breast muscles as affected by their initial pH values;Kijowski;J Food Technol,1978
3. Variations in chicken breast meat quality: A strong implication of struggle and muscle glycogen level at death;Berri;Br. Poult. Sci.,2005
4. Broiler breast meat color variation, pH, and texture;Fletcher;Poult. Sci.,1999
5. Characteristics of pale, soft, exudative breast meat;Van Laack;Poult. Sci.,2000
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