Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance-Reference-Cited by-同舟云学术

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Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance

Published:2009-05 Issue:5 Volume:88 Page:1085-1095
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Betti M.,Schneider B.L.,Wismer W.V.,Carney V.L.,Zuidhof M.J.,Renema R.A.

Funder

Alberta Livestock Industry Development Fund

Agriculture and Food Council

Poultry Industry Council

Alberta Chicken Producers, and Alberta Agriculture and Food New Initiatives Fund

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/88/5/1085/4422287/poultrysci88-1085.pdf

Reference53 articles.

1. Effects of supranutritional dietary vitamin E levels on subcellular deposition of alphatocopherol in the muscle and on pork quality;Asghar;J. Sci. Food Agric.,1991

2. Problem of pale exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997

3. Occurrence of pale soft exudative meat in mature turkey hens;Barbut;Br. Poult. Sci.,1997

4. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets;Barbut;Poult. Sci.,2005

5. Dual mechanisms regulating AMPK kinase action in the ischemic heart;Baron;Circ. Res.,2005

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