Biochemical and Utralmicroscopic Evaluation of Myofibril Proteins and Collagen during Ageing in Broiler Chicken PSE (Pale, Sof, Exudative) Meat

Abstract The aim of this work was to study the myofibril proteins and collagen fraction changes in broiler chickens PSE (pale, soft, exudative) meat during ageing and their relationship to meat quality. The results presented an increase of myofibril proteins and collagen solubility promoted by the e...

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Váldodahkkit:	Denis Fabrício Marchi, Flávia Maria Beteto, Gleice Rocha dos Santos Almeida, Adriana Lourenço Soares, Francisco Javier Hernandez-Blazquez, Elza Iouko Ida, Massami Shimokomaki
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	Instituto de Tecnologia do Paraná (Tecpar)
Ráidu:	Brazilian Archives of Biology and Technology
Fáttát:	Cooking loss Tenderness Collagen content Myofibrillar Fragmentation Index
Liŋkkat:	http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100503&lng=en&tlng=en
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