Effects of heat exposure on muscle oxidation and protein functionalities of pectoralis majors in broilers

This study was conducted to determine the effects of heat stress on pH, lipid peroxidation, protein oxidation, and functionalities of breast meat in broilers. The experimental birds were exposed to 2 temperatures: 24°C (control) and 41°C (heat-stressed) for 0, 1, 2, 3, and 5 h. As compared with cont...

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Veröffentlicht in:	Poultry science 2009-05, Vol.88 (5), p.1078-1084
Hauptverfasser:	Wang, R.R, Pan, X.J, Peng, Z.Q
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals breast muscle broiler chickens chicken meat Chickens - metabolism Cooking gelation heat stress Hot Temperature Hydrogen-Ion Concentration Lipid Peroxidation Meat muscle physiology Muscle Proteins - metabolism Muscle, Skeletal - chemistry Muscle, Skeletal - metabolism Myofibrils oxidation Oxidation-Reduction oxidative stability pectoralis major muscle proteins Thiobarbituric Acid Reactive Substances
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