Effects of intramuscular fat levels on sensory characteristics of duck breast meat

Poultry Science

Volumn 85, Issue 5, 2006, Pages 914-922

  Chartrin, P ^a   Meteau K ^b   Juin, H ^b   Bernadet, M D ^b   Guy, G ^b   Larzul, C ^b   Remignon H ^c   Mourot, J ^b   Duclos, M J ^a   Baeza E ^a  

^a STATION DE RECHERCHES AVICOLES   (France)

^b CEMAGREF   (France)

^c UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Duck; Genotype; Lipid; Meat; Quality

Indexed keywords

ANAS; ANAS PLATYRHYNCHOS; CAIRINA MOSCHATA;

ADIPOSE TISSUE; ANIMAL; ANIMAL FOOD; ARTICLE; BODY COMPOSITION; BODY WEIGHT; CALORIC INTAKE; DUCK; GENETICS; GENOTYPE; GROWTH, DEVELOPMENT AND AGING; HISTOLOGY; LIPID METABOLISM; MALE; MEAT; METABOLISM; MUSCLE DEVELOPMENT; PECTORALIS MAJOR MUSCLE; PHYSIOLOGY; PIGMENTATION; SKELETAL MUSCLE; STANDARD; TASTE;

ADIPOSE TISSUE; ANIMAL FEED; ANIMALS; BODY COMPOSITION; BODY WEIGHT; DUCKS; ENERGY INTAKE; GENOTYPE; LIPID METABOLISM; MALE; MEAT; MUSCLE DEVELOPMENT; MUSCLE, SKELETAL; PECTORALIS MUSCLES; PIGMENTATION; TASTE;

EID: 33745072463     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/85.5.914     Document Type: Article

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