Effect of myofiber characteristics and thickness of perimysium and endomysium on meat tenderness of chickens
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/89/8/1750/4456987/poultrysci89-1750.pdf
Reference22 articles.
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2. A study of the factors influencing tenderness and texture of beef;Brady;J. Anim. Sci.,1937
3. Perimysium thickness as an indicator of beef tenderness;Brooks;Meat Sci.,2003
4. Characteristics of the pectoralis superficialis and semimembranosus of broiler strain chickens, bantam chickens, and the reciprocal crosses;Burke;Poult. Sci.,1997
5. Genetic architecture of growth and body composition in unique chicken populations;Deeb;J. Hered.,2002
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