Quantity and functionality of protein fractions in chicken breast fillets affected by white striping.

@article{Mudalal2014QuantityAF,
  title={Quantity and functionality of protein fractions in chicken breast fillets affected by white striping.},
  author={Samer Mudalal and Elena Babini and Claudio Cavani and Massimiliano Petracci},
  journal={Poultry science},
  year={2014},
  volume={93 8},
  pages={2108-16}
}
Recently, white striations parallel to muscle fibers direction have been observed on the surface of chicken breast, which could be ascribed to intensive growth selection. The aim of this study was to evaluate the effect of white striping on chemical composition with special emphasis on myofibrillar and sarcoplasmic protein fractions that are relevant to the processing features of chicken breast meat. During this study, a total of 12 pectoralis major muscles from both normal and white striped… CONTINUE READING
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