High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

Xueshen  Zhu; Marita Ruusunen; Mara  Gusella; Guanghong  Zhou; Eero Puolanne

doi:10.1016/j.meatsci.2011.04.015

High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

Xueshen Zhu
, Marita Ruusunen
, Mara Gusella
, Guanghong Zhou
, Eero Puolanne

Avdelningen för livsmedels- och näringsvetenskaper

Forskningsoutput: Tidskriftsbidrag › Artikel › Vetenskaplig › Peer review

Originalspråk	engelska
Tidskrift	Meat Science
Volym	89
Sidor (från-till)	181-188
Antal sidor	8
ISSN	0309-1740
DOI	https://doi.org/10.1016/j.meatsci.2011.04.015
Status	Publicerad - 2011
MoE-publikationstyp	A1 Tidskriftsartikel-refererad

Vetenskapsgrenar

415 Övriga jordbruksvetenskaper

Åtkomst av dokument

10.1016/j.meatsci.2011.04.015

Citera det här

@article{87155ddfb7154c9dae5d6706884ca020,

title = "High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles",

keywords = "415 Other agricultural sciences",

author = "Xueshen Zhu and Marita Ruusunen and Mara Gusella and Guanghong Zhou and Eero Puolanne",

year = "2011",

doi = "10.1016/j.meatsci.2011.04.015",

language = "English",

volume = "89",

pages = "181--188",

journal = "Meat Science",

issn = "0309-1740",

publisher = "Elsevier Ltd. ",

}

TY - JOUR

T1 - High post-mortem temperature combined with rapid glycolysis induces phosphorylase denaturation and produces pale and exudative characteristics in broiler Pectoralis major muscles

AU - Zhu, Xueshen

AU - Ruusunen, Marita

AU - Gusella, Mara

AU - Zhou, Guanghong

AU - Puolanne, Eero

PY - 2011

Y1 - 2011

KW - 415 Other agricultural sciences

U2 - 10.1016/j.meatsci.2011.04.015

DO - 10.1016/j.meatsci.2011.04.015

M3 - Article

SN - 0309-1740

VL - 89

SP - 181

EP - 188

JO - Meat Science

JF - Meat Science

ER -