Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat-Reference-Cited by-同舟云学术

Effects of preslaughter shackling on postmortem glycolysis, meat quality, changes of water distribution, and protein structures of broiler breast meat

Published:2019-09 Issue:9 Volume:98 Page:4212-4220
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Sun X B,Huang J C,Li T T,Ang Y,Xu X L,Huang M

Funder

National Natural Science Foundation of China

Natural Science Foundation of Jiangsu

Fundamental Research Funds for the Central Universities

Agricultural Industry of Nanjing Science and Technology Development Project

China Agricultural Research System

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/advance-article-pdf/doi/10.3382/ps/pez175/28398942/pez175.pdf

Reference48 articles.

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2. Stress in broilers resulting from shackling.;Bedanova;Poult. Sci.,2007

3. Haematological profile of broiler chickens under acute stress due to shackling.;Bedanova;Acta. Vet. Brno.,2007

4. Effects of stress produced by adrenocorticotropin (ACTH) on lipid peroxidation and some antioxidants in vitamin C treated and nontreated chickens.;Belge;S. Afr. J. Anim. Sci.,2003

5. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork.;Bertram;Meat Sci.,2001

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