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British Poultry Science Volume 21, 1980 - Issue 1
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Original Articles

Chemical composition and nutritional value in vitro of mechanically‐deboned poultry meat

M. Duranti Department of General Biochemistry, University of Milan, Milano, I 20133, Italy
&
P. Cerletti Department of General Biochemistry, University of Milan, Milano, I 20133, Italy
Pages 1-7 | Received 15 Feb 1979, Published online: 08 Nov 2007

Citations (7)

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Read on this site (1)

M. Kirghgessner, H. Steinhart & M. Kreuzer. (1988) Aminosäurenmuster im Körper und einigen Organen von Broilern bei unterschiedlicher Versorgung mit Tryptophan und neutralen Aminosäuren. Archiv für Tierernaehrung 38:10, pages 905-919.
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Articles from other publishers (6)

Fabiane Guerra Daros, Maria Lucia Masson & Sandro Campos Amico. (2005) The influence of the addition of mechanically deboned poultry meat on the rheological properties of sausage. Journal of Food Engineering 68:2, pages 185-189.
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MÁRCIA C. YABU TANAKA & MASSAMI SHIMOKOMAKI. (1996) COLLAGEN TYPES IN MECHANICALLY DEBONED CHICKEN MEAT. Journal of Food Biochemistry 20:1, pages 215-225.
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CONSTANTINOS N. KARATZAS & CONSTANTINOS G. ZARKADAS. (1989) Comparison of the Amino Acid Composition of the Intracellular and Extracellular Matrix Protein Fractions Isolated from Avian Skeletal Muscles. Poultry Science 68:6, pages 811-824.
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ALI D. KHALILI & CONSTANTINOS G. ZARKADAS. (1988) Determination of Myofibrillar and Connective Tissue Protein Contents of Young and Adult Avian (Gallus domesticus) Skeletal Muscles and the Nτ-methylhistidine Content of Avian Actins. Poultry Science 67:11, pages 1593-1614.
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K J Carpenter. (1984) Possible importance of protein digestibility and bioavailability of amino acids. The American Journal of Clinical Nutrition 40:3, pages 704-710.
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J.L. HEATH & S.L. OWENS. (1982) Characteristics of Broiler Breasts and a Study of Factors That Affect Their Uniformity. Poultry Science 61:11, pages 2176-2185.
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