Relationship between water-holding capacity and protein denaturation in broiler breast meat.

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Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers.

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P2860

Relationship between water-holding capacity and protein denaturation in broiler breast meat.

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2015 nî lūn-bûn

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2015年の論文

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年学术文章

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2015年學術文章

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2015年學術文章

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Relationship between water-hol ...... ration in broiler breast meat.

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Relationship between water-hol ...... ration in broiler breast meat.

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Relationship between water-hol ...... ration in broiler breast meat.

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Relationship between water-hol ...... ration in broiler breast meat.

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P2860

Cleavage of structural proteins during the assembly of the head of bacteriophage T4

Theoretical aspects of water-holding in meat.

A review of the relationships of pH with physical aspects of pork quality.

Research note: simultaneous histochemical determination of three fiber types in single sections of broiler skeletal muscles.

High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles.

Modeling as a research tool in poultry science.

Turkey carcass chilling and protein denaturation in the development of pale, soft, and exudative meat.

Changes in solubility and enzymic activity of muscle glycogen phosphorylase in PSE-muscles.

The use of muscle protein solubility measurements to assess pig lean meat quality.

Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.

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10.3382/PS/PEV120

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Relationship between water-holding capacity and protein denaturation in broiler breast meat.

about

P2860

P2860

Relationship between water-holding capacity and protein denaturation in broiler breast meat.

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P1433

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