The Comparison between Tanzanian Indigenous (Ufipa Breed) and Commercial Broiler (Ross Chicken) Meat on the Physicochemical Characteristics, Collagen and Nucleic Acid Contents

The objective of this study was to characterize the meat quality traits that affect the texture and savory taste of Ufipa indigenous chickens by comparing the proximate composition, physical characteristics, collagen, and nucleic acid contents with those of commercial broilers. It was found that Ufi...

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Detalles Bibliográficos
Autores principales: Mussa, Ngassa Julius, Kibonde, Suma Fahamu, Boonkum, Wuttigrai, Chankitisakul, Vibuntita
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9478975/
https://www.ncbi.nlm.nih.gov/pubmed/36133634
http://dx.doi.org/10.5851/kosfa.2022.e35

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9478975/
https://www.ncbi.nlm.nih.gov/pubmed/36133634
http://dx.doi.org/10.5851/kosfa.2022.e35

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