Effects of heat exposure on muscle oxidation and protein functionalities of pectoralis majors in broilers

Poultry Science

Volumn 88, Issue 5, 2009, Pages 1078-1084

  Wang, R R ^a   Pan, X J ^a   Peng, Z Q ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

Broiler; Gel; Heat exposure; Oxidation; Protein

Indexed keywords

AVES;

MUSCLE PROTEIN; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COOKING; HEAT; LIPID PEROXIDATION; MEAT; METABOLISM; MUSCLE FIBRIL; OXIDATION REDUCTION REACTION; PH; SKELETAL MUSCLE;

ANIMALS; CHICKENS; COOKERY; HOT TEMPERATURE; HYDROGEN-ION CONCENTRATION; LIPID PEROXIDATION; MEAT; MUSCLE PROTEINS; MUSCLE, SKELETAL; MYOFIBRILS; OXIDATION-REDUCTION; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 67649231115     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2008-00094     Document Type: Article

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