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Heat and chemical stress modulate the expression of the α-RYR gene in broiler chickens

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Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat

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Biochemistry of postmortem muscle — Lessons on mechanisms of meat tenderization

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Effects of phenyllactic acid on growth performance, intestinal microbiota, relative organ weight, blood characteristics, and meat quality of broiler chicks

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How climatic changes could affect meat quality

(2009) N.G. Gregory   FOOD RESEARCH INTERNATIONAL

The effect of transportation on the expression of heat shock proteins and meat quality of M. longissimus dorsi in pigs

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Influence of early pH decline on calpain activity in porcine muscle

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Expression and localization of Hsps in the heart and blood vessel of heat-stressed broilers

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Acute cold‐ and chronic heat‐exposure upregulate hepatic leptin and muscle uncoupling protein (UCP) gene expression in broiler chickens

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