Composition, color, and texture of thai indigenous and broiler chicken muscles

Poultry Science

Volumn 83, Issue 1, 2004, Pages 123-128

  Wattanachant, S ^a   Benjakul, S ^a   Ledward, D A ^b  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b UNIVERSITY OF READING   (United Kingdom)

Author keywords

Chicken muscle; Color; Composition; Indigenous chicken; Texture

Indexed keywords

FRAXINUS; GALLUS; GALLUS GALLUS;

AMINO ACID; FATTY ACID;

ANIMAL; ARTICLE; BODY COMPOSITION; BREEDING; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; FEMALE; FOOD HANDLING; GENETICS; MALE; MEAT; METABOLISM; METHODOLOGY; PH; PHYSIOLOGY; PIGMENTATION; SKELETAL MUSCLE; STANDARD; THAILAND;

AMINO ACIDS; ANIMALS; BODY COMPOSITION; BREEDING; CHICKENS; FATTY ACIDS; FEMALE; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MUSCLE, SKELETAL; PIGMENTATION; THAILAND;

EID: 3142600893     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.1.123     Document Type: Article

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