+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Changes in the protein content and meat tenderness in chicken as a function of age



Changes in the protein content and meat tenderness in chicken as a function of age








Accession: 015240594

Download citation: RISBibTeXText


Related references

Variation in the protein content and tenderness of poultry meat as a function of age. Atti della Societa Italiana delle Scienze Veterinarie 24: 319-321, 1970

Studies of determining meat quality V The usefulness of the firmness tester of N wolodkewitsch for the objective measurement of tenderness of veal and chicken meat. Z Tierphysiol Tierernaehr Futtermittelkunde: 1-12, 1965

Studies about the heritability of meat characteristics in cattle. II. Protein content, pH value, color, muscle fiber strength, tenderness. Zeit Tierzuchtung U Zuchtungsbiol 78(2): 139-178, 1963

Investigations on the heritability of meat characters in cattle. II. Protein content, pH value, colour, muscle fibre diameter, tenderness.. Z. Tierz. ZuchtBiol 78: 139-178, 1963

Tenderness of dystrophic chicken meat. Poultry Sci 46: 1050-1053, 1967

Meat tenderness in the avian species chicken. World'S Poultry Science Journal: 6-19, 1967

The use of infrared reflection analysis in the quick determination of the value determining portions of meat and meat products. 1. plotting curves for content of the main constituents water, fat, crude protein, connective tissue protein free meat protein (muscle protein) and ash in meat and meat products using the Technicon Infra Alyzer Plus. Fleischwirtschaft 58 (3) 452-454, 1978

Meat tenderness. Histological approach of measuring meat tenderness in the live animal or carcass. Proceedings Assoc Southern Agric Workers 57: 83-84, 1960

The effect of hormonization on juiciness and tenderness of chicken meat. Poultry Sci 37(6): 1443-1446, 1958

Duckling and chicken processing yields and breast meat tenderness. Poultry Science 71(1): 197-202, 1992

Effect of poly phosphates on tenderness of hot cut chicken breast meat. Journal of Food Science 42(1): 100-101, 1977

Effect of temperature and time of scalding on the tenderness of breast meat of chicken. Food Technol 11(5): 7284-286, 1957

Mutation in exon 4 of apoVLDL-II gene is a candidate for meat tenderness in chicken. Journal Of Animal And Veterinary Advances: 12, 1624-1627, 2008

The effect of the freezing method on tenderness of frozen and freeze-dried chicken meat. Quick Frozen Foods 30(1): 1-166, 1967

Analysis of the genetic effects of CAPN1 gene polymorphisms on chicken meat tenderness. Genetics and Molecular Research 14(1): 1393-1403, 2015