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June 2013 (published: 01.06.2013)
Number 2(16)
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The research of quality of meat laying hens during the refrigeration storage
Shestopalova I.A., Uvarova N.A., Yavorskaya S.V.
Keywords: laying hens meat, chest and thigh parts, quality, biochemical and physical-chemical changes, shelf-life.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
The research of quality of meat laying hens during the refrigeration storage
The article is dedicated to investigation of biochemical and physical-chemical changes that take place in the chest and thigh parts of the hens meat in the period after the slaughter during the refrigeration storage.
Read the full article
Read the full article
Keywords: laying hens meat, chest and thigh parts, quality, biochemical and physical-chemical changes, shelf-life.
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License