CrossRef Text and Data Mining
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Effects of Water-misting Sprays with Forced Ventilation after Transport during Summer on Meat Quality, Stress Parameters, Glycolytic Potential and Microstructures of Muscle in Broilers
N. N. Jiang, T. Xing, P. Wang, C. Xie, X. L. Xu
Asian-Australas J Anim Sci. 2015;28(12):1767-1773.   Published online September 3, 2015

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Effects of water-misting sprays with forced ventilation on post mortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer
Animal Science Journal. 2015;87(5):718-728   Crossref logo

Effects of water-misting spray combined with forced ventilation on heat induced meat gelation in broiler after summer transport
Poultry Science. 2016;95(10):2441-2448   Crossref logo
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Effects of dietary supplementation with creatine monohydrate during the finishing period on growth performance, carcass traits, meat quality and muscle glycolytic potential of broilers subjected to transport stress
Animal. 2014;8(12):1955-1962   Crossref logo

Effects of Temperature During Rearing and Crating on Stress Parameters and Meat Quality of Broilers
Poultry Science. 2006;85(11):1867-1874   Crossref logo
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Erratum to “Transport stress in broilers: I. Blood metabolism, glycolytic potential, and meat quality” (Poult. Sci. 88:2033–2041)
Poultry Science. 2009;88(11):2468   Crossref logo
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Transport stress in broilers: I. Blood metabolism, glycolytic potential, and meat quality
Poultry Science. 2009;88(10):2033-2041   Crossref logo
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Effects of transport stress on blood metabolism, glycolytic potential, and meat quality in meat-type yellow-feathered chickens
Poultry Science. 2010;89(3):413-419   Crossref logo
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The variation in pig muscle glycolytic potential during lairage—an in-vivo study
Meat Science. 1992;32(1):81-91   Crossref logo
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Effects of crating and transport on stress and meat quality characteristics in broilers
Poultry Science. 1997;76(3):523-529   Crossref logo
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Influence of breed and muscle metabolic type on muscle glycolytic potential and meat pH in pigs
Meat Science. 1987;20(2):149-158   Crossref logo
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