Comparison of muscle properties and meat quality between Jing Ning chicken and Ling Nan Huang Yu meat chicken
- Author
- FENGLI AN1 2 ; XIAOHONG KANG1 ; LU ZHANG1 ; LEILEI1 ; JINBAOWANG1 ; BAOPING SHAO1 ; JIANLIN WANG1
[1] School of Life Science, Lanzhou University, Lanzhou 730000, Gansu, China
[2] College of Chemistry and Life Science, WeiNan Normal University, Weinan 714000, Shaanxi, China - Source
International journal of food, agriculture and environment (Print). 2013, Vol 11, Num 1, pp 54-58, 5 p ; 1 ; ref : 32 ref
- Publisher
- WFL publisher, Helsinki
- Publication country
- Finland
- Document type
- Article
- Language
- English
- Author keyword
- Jing Ning chicken Ling Nan Huang Yu meat chicken pH shear force value water loss rate
- Keyword (fr)
- Effort tranchant Muscle Perte en eau Poulet Qualité production Taux perte Viande pH Animal élevage Aves Vertebrata Volaille
- Keyword (en)
- Shear force Muscle Water loss Chicken Production quality Loss rate Meat pH Farming animal Aves Vertebrata Poultry
- Keyword (es)
- Esfuerzo cortante Músculo Pérdida agua Pollo Calidad producción Porcentaje pérdida Carne pH Animal cría Aves Vertebrata Ave de corral
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 27080986
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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