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Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat

This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <0.5%, 0.5–0.99%, 1.0–1.49%, 1.5–1.99%, 2.0–2.49%, and >2.5%) on the physical meat quality of partridge. Physical characteristics such as moisture, pH, shear force, water-holding capacity (WHC), and col...

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Detalles Bibliográficos
Autores principales:	Wen, Yaya, Liu, Honghua, Liu, Ke, Cao, Haiyue, Mao, Haiguang, Dong, Xinyang, Yin, Zhaozheng
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Elsevier 2019
Materias:	Processing and Products
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587618/ https://www.ncbi.nlm.nih.gov/pubmed/32036971 http://dx.doi.org/10.1016/j.psj.2019.09.009

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