Lipid oxidation and fatty acid profile related to broiler breast meat color abnormalities
The aim of this work was to study the influence of lipid oxidation on broiler breast meat (Pectoralis major m) color abnormalities. There were 27.0 % more lipid oxidation in PSE in relation to normal meat and 41.0 % more in relation to DFD-like meat (p<0.05). The fatty acid profile was also signific...
Kaydedildi:
| Asıl Yazarlar: | , , , , , , |
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| Materyal Türü: | Artigo |
| Dil: | Inglês |
| Baskı/Yayın Bilgisi: |
Instituto de Tecnologia do Paraná (Tecpar)
2009-12-01
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| Seri Bilgileri: | Brazilian Archives of Biology and Technology |
| Konular: | |
| Online Erişim: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132009000600023 |
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