Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut

Journal of the Science of Food and Agriculture

Volumn 95, Issue 4, 2015, Pages 771-775

  Jayasena, Dinesh D ^a,b   Jung, Samooel ^a   Kim, Sun Hyo ^a   Kim, Hyun Joo ^c   Alahakoon, Amali U ^a   Lee, Jun Heon ^a   Jo, Cheorun ^c  

^a Chungnam National University   (South Korea)

^b UVA WELLASSA UNIVERSITY   (Sri Lanka)

^c Seoul National University   (South Korea)

Author keywords

Betaine; Dipeptides; Korean native chicken; Meat cut; Sex; Thermal processing

Indexed keywords

AVES;

ANSERINE; ANTIOXIDANT; BETAINE; CARNITINE; CARNOSINE; CREATINE;

ANALYSIS; ANIMAL; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; COOKING; FEMALE; HEAT; HINDLIMB; INBRED STRAIN; MALE; MEAT; MEAT INDUSTRY; PROCEDURES; SEXUAL DEVELOPMENT; SKELETAL MUSCLE; SOUTH KOREA; THORAX;

ANIMALS; ANIMALS, INBRED STRAINS; ANSERINE; ANTIOXIDANTS; BETAINE; CARNITINE; CARNOSINE; CHICKENS; COOKING; CREATINE; FEMALE; HINDLIMB; HOT TEMPERATURE; MALE; MEAT; MEAT-PACKING INDUSTRY; MUSCLE, SKELETAL; REPUBLIC OF KOREA; SEX CHARACTERISTICS; THORAX;

EID: 84922356670     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6882     Document Type: Article

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