Lipids and lipoproteids of the watery (PSE), normal and dark (DFD) meat in broilers
1986
Trojan, M
The relationship between muscular dystrophy and watery meat structure in broilers was investigated. The accelerated rate of glycolysis in broiler muscles resulted in the occurrence of the PSE and DPD meat symptoms accompanied by changes in the lipid content, particularly phospholipids and by the presence of the lipoproteid complex. The differentiated total fat, phospholipid and lipoprotein content, associated with glycolysis rate post-mortem, can1315be used as a good indicator for the determination of PSE, DFD and normal m
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