Functional/physicochemical properties and oxidative stability of ground meat from broilers reared under different photoperiods

Long photoperiods are used in the broiler industry to maximize animal performance, though the impact on meat quality remains poorly understood. The current study evaluated the impact of photoperiod on functional/physicochemical properties and oxidative stability of meat through broiler processing. R...

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Main Authors: Jacob R. Tuell, Jun-Young Park, Weichao Wang, Heng-Wei Cheng, Yuan H. Brad Kim
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2020-07-01
Colecção:Poultry Science
Assuntos:
broiler
oxidative stability
photoperiod
processed meat quality
protein functionality
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S0032579120302613
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