Physicochemical and biochemical parameters of chicken breast meat influenced by stunning methods

Author:

Silva-Buzanello Rosana Aparecida da,Schuch Alexia Francielli,Nunes Nogues Diego Ricardo,Falcão de Melo Priscila,Gasparin André Wilhan,Sanches Torquato Alex,Canan Cristiane,Lourenço Soares Adriana

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference40 articles.

1. Post-slaughter changes in ATP metabolites, reducing and phosphorylated sugars in chicken meat;Alanini;Meat Sci.,2013

2. Almeida J. N., Grespan, M., Soares, A. L., 2016. A new category of broiler breast meat quality: a PFN (pale, firm, non-exudative) meat. 6o Simpósio Ciência e Tecnol. Aliment. do Mercosul Unioeste, Brazil, http://eventosunioeste.unioeste.br/images/cosimp/anais/pages/artigos/13002.pdf. Acessed in december 2016.

3. A rapid method of total lipid extraction and purification;Bligh;Can. J. Biochem. Physiol.,1959

4. Brazil. 2000. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria de Defesa Agropecuária. Instrução Normativa no 3 de 17 de janeiro de 2000.in Regulamento Técnico de Métodos de Insensibilização para o Abate Humanitário de Animais de Açougue. Diário Oficial da União da República Federativa do Brasil, Brasília, Brazil.

5. Phospholipase A2 activity, calmodulin, Ca2+ and meat quality in young and adult halothane-sensitive and halothane-insensitive British Landrace pigs;Cheah;Meat Sci.,1986

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