Proteolysis and changes in meat quality of chicken pectoralis major and iliotibialis muscles in relation to muscle fiber type distribution

The proteolysis trends and meat quality of the chicken pectoralis major (PM) and iliotibialis (IL) muscles stored at 4°C for 7 d were investigated. After 7 d of storage, the purge loss was higher (P < 0.05) in PM than in IL muscle. The difference in the composition of muscle fibers between PM (10...

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Detalles Bibliográficos
Autores principales: Cheng, Huilin, Song, Sumin, Park, Tae Sub, Kim, Gap-Don
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9552107/
https://www.ncbi.nlm.nih.gov/pubmed/36219890
http://dx.doi.org/10.1016/j.psj.2022.102185

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9552107/
https://www.ncbi.nlm.nih.gov/pubmed/36219890
http://dx.doi.org/10.1016/j.psj.2022.102185

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