교보문고 SCHOLAR 스콜라
이 자료는 국가지식 연계기관과의 협약에 따라 무료로 제공됩니다.
원문을 이용하시기 위해서는 연계기관의 정책을 따르고 있으니
궁금하신 사항은 연계기관을 통해 문의하시기 바랍니다.
곧 연계기관으로 이동합니다
본문내용 바로가기
홈 > 한국축산식품학회 > Food Science of Animal Resources
논문 표지

Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics

원문보기 원문저장 인용정보복사 구매 4,120원

국문 초록

* 현재 컨텐츠 정보를 준비 중에 있습니다.

영문 초록

Variations in the definition of poultry meat quality exist because the quality traits are not
solely based on intrinsic and extrinsic factors but also consumers’ preference. Appearance
quality trait...

[더보기]

목차

Introduction
Poultry Meat Quality
Muscle Fiber Characteristics of Poultry Meat
Growth Rate on Poultry Meat Quality
Conclusion

해당 간행물 수록 논문

Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review
Comparison of Upgraded Methods for Detecting Pathogenic Escherichia coli in Foods Using Centrifugation or Filtration
Application of Baechu-Kimchi Powder and GABA-Producing Lactic Acid Bacteria for the Production of Functional Fermented Sausages
Preparation of Diacylglycerol from Lard by Enzymatic Glycerolysis and Its Compositional Characteristics
Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Characteristics of Gouda Cheese Supplemented with Chili Pepper Extract Microcapsules
Effects of Jet-Milled Defatted Soy Flour on the Physicochemical and Sensorial Properties of Hamburger Patties
Simultaneous Determination of Phenobarbital, Pentobarbital, Amobarbital and Secobarbital in Raw Milk via Liquid Chromatography with Electron Spray Ionization Tandem Mass Spectrometry
Effect of Sucrose Stearate on the Sensory-Related Quality of the Broth and Porridge of Ready-To-Eat Ginseng Chicken Soup Samgyetang
Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics
Genomic analysis of WCP30 Phage of Weissella cibaria for Dairy Fermented Foods
Development of Turmeric Extract Nanoemulsions and Their Incorporation into Canned Ham
Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract
Effects of Fermented Milk with Mixed Strains as a Probiotic on the Inhibition of Loperamide-Induced Constipation
Whey Protein Attenuates Angiotensin IIPrimed Premature Senescence of Vascular Smooth Muscle Cells through Upregulation of SIRT1
The rs196952262 Polymorphism of the AGPAT5 Gene is Associated with Meat Quality in Berkshire Pigs
Protective Effect of Lactobacillus fermentum LA12 in an Alcohol-Induced Rat Model of Alcoholic Steatohepatitis
Hypoallergenic and Physicochemical Properties of the A2 β-Casein Fraction of Goat Milk
Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat
Defatting and Sonication Enhances Protein Extraction from Edible Insects
ERRATUM-Detection of Antibiotic Resistance and Resistance Genes in Enterococci Isolated from Sucuk, a Traditional Turkish Dry- Fermented Sausage