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The role of histidine dipeptides on postmortem acidification of broiler muscles with different energy metabolism
It is generally held that the content of several free amino acids and dipeptides is closely related to the energy-supplying metabolism of skeletal muscles. Metabolic characteristics of muscles are involved in the variability of meat quality due to their ability to influence the patterns of energy me...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858186/ https://www.ncbi.nlm.nih.gov/pubmed/33518087 http://dx.doi.org/10.1016/j.psj.2020.11.032 |