ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
SUMMARY– Cooked samples of Pectoralis major muscles from one normal and two mutant dystrophic lines of chickens were compared for tenderness using a mechanical device. The muscles from one of these lines, characterized by partial atrophy, were found to be significantly more tender than normal muscles, whereas the muscles from the second mutant line, characterized by hypertrophy were much tougher than normal muscles. Cooking-weight losses were much greater in both of the dystrophic mutant lines than in the normal line. Some relationships between composition of the three muscle types and their textural qualities are discussed.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1969.tb00905.x
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