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 col...

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Tallennettuna:
Bibliografiset tiedot
Julkaisussa:Poult Sci
Päätekijät: Wen, Yaya, Liu, Honghua, Liu, Ke, Cao, Haiyue, Mao, Haiguang, Dong, Xinyang, Yin, Zhaozheng
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Elsevier 2019
Aiheet:
Processing and Products
Linkit:https://ncbi.nlm.nih.gov/pmc/articles/PMC7587618/
https://ncbi.nlm.nih.gov/pubmed/32036971
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2019.09.009
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