Research progress on meat quality characteristics of Wuding chicken and their influencing factors
Siliao yanjiuChicken serves as a high-quality source of animal protein in the Chinese diet and constitutes a significant portion of meat product consumption. With the improvement in living standards, consumer demand for meat has gradually shifted from quantity to ...
ZHANG Junjie +6 more
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A Hypothesis-Based Framework for Chicken Meat Palatability: Proposing Indirect Roles of Arachidonic Acid and Lipid Oxidation. [PDF]
Animals (Basel)Takahashi H.
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Can cultivated hamster cells compete with chicken meat? Insights on acceptance and digestibility in domestic cats. [PDF]
Front Vet SciBortolazzi F, Stringhetti S, Hesta M.
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Comprehensive Evaluation of Physicochemical Parameters in Retail Chicken Meat. [PDF]
FoodsSerrano Ayora Á +3 more
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Molecular Characterization of Multidrug-Resistant <i>Escherichia coli</i> Isolated from Beef and Chicken Meat Products in Samsun, Türkiye. [PDF]
Antibiotics (Basel)Terzi Gulel G, Kanat S, Ekizceli E.
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Multi-Omics Analysis of the Effects of Sex on Flavor Formation in Xichuan Black-Boned Chicken Meat. [PDF]
Animals (Basel)Zhou L +8 more
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Color, lipid, and protein oxidation of chicken meat from differently intensified production systems during accelerated oxidation display conditions. [PDF]
Poult SciAli Z +5 more
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Carbohydrate metabolism and phosphorylation cascades regulate flavor formation in chicken meat. [PDF]
Food Chem (Oxf)Yang X, Chai X, Gong J, Luo W, Xu J.
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Study on the impact of Hfq regulation on spoilage odor formation by <i>Pantoea agglomerans</i> inoculated onto chilled chicken meat. [PDF]
Food Chem XWang X +11 more
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