Biochemical and biomechanical properties of tendons in two commercial types of chickens
The quality of the attachment of meat to bone is often reported to be insufficient by more and more poultry’s consumers. This is particularly true for thigh meat in broilers. The aim of this study was to compare muscle to bone attachment (namely, tendons) from a biomechanical and a biochemical point...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2007-01-01
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| Series: | Animal |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1751731107000183 |