NR ZCIT

AU Pikul,J.; Niewiarowicz,A.; Kupijaj,H.

TI The cytochrome c content of various poultry meats

QU Journal of the Science of Food and Agriculture 1986; 37: 1236-1240

PT journal article

AB The levels of cycytochrome c in the breast and thigh meat were: for chicken 11.4 and 35.5; for hens 14.0 and 84.2; for turkeys 13.1 and 47.4; for geese 141.0 and 107.8; for duckling 111.2 and 149.9 and for muscovy ducks 81.5 and 97.3 myg per g of tissue, respectively. The correlation coefficient between cytochrome c and total haem pigments concentration was r=0.98 for breast, and r=0.85 for thigh meat. The authors postulate that the cyctochrome c may play a noticeable role in the colour of fresh and processed poultry meat, but further investigations are needed to confirm this.

SP englisch

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