MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION

MYOPATHY AS A DESTABILIZING FACTOR OF MEAT QUALITY FORMATION

This review paper is devoted to myopathy of slaughter animals and poultry, and examines a relationship between fast growth of muscle tissue in hybrid pigs, broiler chickens and turkey, and high frequency of detection of spontaneous or idiopathic myopathies. The development of myopathy reduces consum...

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Bibliographic Details
Main Authors: Anastasiia A. Semenova, Tatiana G. Kuznetsova, Victoria V. Nasonova, Roman V. Nekrasov, Nadezhda V. Bogolyubova
Format: Article
Language:English
Published: The V.M. Gorbatov All-Russian Meat Research  Institute 2019-10-01
Series:Teoriâ i Praktika Pererabotki Mâsa
Subjects:
meat quality
pork
poultry meat
muscle tissue
myopathy
muscle fiber lesions
stress
nutritional myopathy
selenium
vitamin e
Online Access:https://www.meatjournal.ru/jour/article/view/121

Internet

https://www.meatjournal.ru/jour/article/view/121

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