MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION

This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consum...

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Detalhes bibliográficos
Main Authors: Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova
Formato: Artigo
Idioma:Inglês
Publicado em: The V.M. Gorbatov All-Russian Meat Research  Institute 2019-10-01
Colecção:Teoriâ i Praktika Pererabotki Mâsa
Assuntos:
meat quality
pork
poultry meat
muscle tissue
myopathy
muscle fiber lesions
stress
nutritional myopathy
selenium
vitamin e
Acesso em linha:https://www.meatjournal.ru/jour/article/view/121
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