Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock-Reference-Cited by-同舟云学术

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Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stock

Published:2013-10 Issue:10 Volume:14 Page:896-902
ISSN:1673-1581
Container-title:Journal of Zhejiang University SCIENCE B
language:en
Short-container-title:J. Zhejiang Univ. Sci. B

Author:

Guan Rong-fa,Lyu Fei,Chen Xiao-qiang,Ma Jie-qing,Jiang Han,Xiao Chao-geng

Publisher

Zhejiang University Press

Subject

General Pharmacology, Toxicology and Pharmaceutics,General Veterinary,General Biochemistry, Genetics and Molecular Biology,General Medicine

Link

http://link.springer.com/content/pdf/10.1631/jzus.B1300163.pdf

Reference20 articles.

1. Cavitt, L., Youm, G., Meullenet, J., Owens, C., Xiong, R., 2004. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length. J. Food Sci., 69(1):SNQ11–SNQ15. [doi:10.1111/j.1365-2621.2004.tb17879.x]

2. Dransfield, E., Sosnicki, A.A., 1999. Relationship between muscle growth and poultry meat quality. Poultry Sci., 78(5):743–746.

3. Fanatico, A.C., Pillai, P.B., Emmert, J.L., Owens, C.M., 2007. Meat quality of slow- and fast-growing chicken genotypes fed low-nutrient or standard diets and raised indoors or with outdoor access. Poultry Sci., 86(10): 2245–2255.

4. Gordon, S.H., Charles, D.R., 2002. Niche & Organic Chicken Products. Nottingham University Press, Nottingham, UK.

5. Jeacocke, R.E., 1977. Continuous measurement of the pH of beef muscle in intact beef carcasses. J. Food Technol., 12(4):375–386. [doi:10.1111/j.1365-2621.1977.tb00120.x]

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