Water-holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplements

Poultry Science

Volumn 83, Issue 3, 2004, Pages 400-405

  Young, J F ^a   Karlsson, A H ^a   Henckel, P ^a  

^a DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Chicken; Creatine; Meat quality; Pyruvate; Supplementation

Indexed keywords

ANIMALIA; COLUMBA; GALLUS GALLUS; MUSCULUS;

CREATINE; GLUCOSE; PYRUVIC ACID;

ANIMAL; ARTICLE; BODY WATER; CHICKEN; COLOR; DIET RESTRICTION; ENERGY METABOLISM; FEMALE; MEAT; PH; PHYSIOLOGY; SKELETAL MUSCLE; TEMPERATURE;

ANIMALS; BODY WATER; CHICKENS; COLOR; CREATINE; ENERGY METABOLISM; FASTING; FEMALE; GLUCOSE; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; PYRUVIC ACID; TEMPERATURE;

EID: 3042633563     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.3.400     Document Type: Article

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