Effect of selection for growth rate on biochemical, quality and texture characteristics of meat from rabbits

Meat Science

Volumn 67, Issue 4, 2004, Pages 617-624

  Ramírez, Jorge A ^a,c   Oliver, M Àngels ^a   Pla, Marcial ^b   Guerrero, Luis ^a   Ariño, Beatriz ^b   Blasco, Agustín ^b   Pascual, Mariam ^b   Gil, Marta ^a  

^a Centre de Tecnologia de la Carn   (Spain)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNIVERSIDAD AUTÓNOMA DE SAN LUIS POTOSÍ   (Mexico)

Author keywords

Genetic selection; Meat quality; Muscle biochemical traits; Texture

Indexed keywords

GENETIC SELECTION; MEAT QUALITY; MUSCLE BIOCHEMICAL TRAITS;

BIOCHEMISTRY; COLOR; ENZYMES; GENES; GROWTH KINETICS; MUSCLE; QUALITY CONTROL; TEXTURES;

MEATS;

ANIMALIA; ORYCTOLAGUS CUNICULUS;

EID: 1842455882     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2003.12.012     Document Type: Article

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