Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat
This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <0.5%, 0.5–0.99%, 1.0–1.49%, 1.5–1.99%, 2.0–2.49%, and >2.5%) on the physical meat quality of partridge. Physical characteristics such as moisture, pH, shear force, water-holding capacity (WHC), and color, al...
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| Autors principals: | , , , , , , |
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| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Elsevier
2020-02-01
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| Col·lecció: | Poultry Science |
| Matèries: | |
| Accés en línia: | http://www.sciencedirect.com/science/article/pii/S0032579119441825 |
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