Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat

Analysis of the physical meat quality in partridge (Alectoris chukar) and its relationship with intramuscular fat

This study was undertaken to assess the effect of various levels of intramuscular fat (IMF: <0.5%, 0.5–0.99%, 1.0–1.49%, 1.5–1.99%, 2.0–2.49%, and >2.5%) on the physical meat quality of partridge. Physical characteristics such as moisture, pH, shear force, water-holding capacity (WHC), and col...

Full description

Bibliographic Details
Main Authors: Yaya Wen, Honghua Liu, Ke Liu, Haiyue Cao, Haiguang Mao, Xinyang Dong, Zhaozheng Yin
Format: Article
Language:English
Published: Elsevier 2020-02-01
Series:Poultry Science
Subjects:
partridge
meat quality
IMF
shear force
WHC
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579119441825

Internet

http://www.sciencedirect.com/science/article/pii/S0032579119441825

Similar Items