Comparison of sensory texture attributes of broiler breast fillets with different degrees of white striping

Author:

Sanchez Brambila G.,Bowker B.C.,Zhuang H.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference26 articles.

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3. Relationship between animal age, intramuscular fat, cooking loss, pH, shear force and eating quality of aged meat from sheep;Hopkins;Aust. J. Exp. Agri.,2006

4. A structural approach to understanding the interactions between color, water-holding capacity and tenderness;Hughes;Meat Sci,2014

5. Meat quality of broilers fattened deliberately slow by cereal mixtures to higher age 1;Komprda;Growth and sensory quality Arch. Fur Geflugelkunde.,2000

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