Alvarado, C. Z. and A. R. Sams. 2000. The influence of postmortem electrical stimulation on rigor mortis development, calpastatin activity, and tenderness in broiler and duck pectoralis. Poult. Sci. 79:1364-1368.
AOAC. 1995. Officials methods of analysis, 16th Editions. Association of Official Analytical Chemist, Washington, DC.
Berri, C., N. Wacrenier, N. Millet and E. Le Bihan-Duval. 2001. Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines. Poult. Sci. 80:833-838.
Biswas, S., A. Chakraborty and S. Sarkar. 2006. Comparison among the qualities of patties prepared from chicken broiler, spent hen and duck meats. J. Poult. Sci. 43:180-186.
Castellini, C., A. D. Bosco, C. Mugnai and M. Pedrazzoli. 2006. Comparison of two chicken genotypes organically reared: oxidative stability and other qualitative traits of the meat. Italian J. Anim. Sci. 5:29-42.
Feldhusen, F., A. Warnatz, R. Erdmann and S. Wenzel. 1995. Influence of storage time on parameters of colour stability on Beef. Meat Sci. 40:235-243.
Folch, J., M. Lees and G. H. Sloane-Stanley. 1957. A simple method for the isolation and purification of total lipids from animal tissues. J. Bio. Chem. 226:497-507.
Insausti, K., M. J. Beriain, A. Purroy, P. Alberti, L. Lizaso and B. Hernandez. 1999. Color stability of beef from different Spanish native cattle breeds stored under vacuum and modified atmosphere. Meat Sci. 53:241-249.
Joseph, J. K., O. O. Balogun and M. A. Famuyiwa. 1992. Carcass evaluation and organoleptic assessment of some selected Nigerian birds. Bulletin of Animal Health and Production in Africa, 40:97-102.
Mazanowski, A., T. Kisiel and E. Gornowicz. 2003. Carcass quality, meat traits and chemical composition of meat in ducks of paternal strains A44 and A55. Animal Science Papers and Reports, Institute of Genetics and Animal Breeding, Poland, 21:251-263.
Morgan, J. B., J. W. Savell, D. S. Hale, R. K. Miller, D. B. Griffin, H. R. Cross and S. D. Shackelford. 1991. National Beef Tenderness Survey. J. Anim. Sci. 69:3274.
Pettersen, M. K., M. B. Mielnik, T. Eie, G. Skrede and A. Nilsson. 2004. Lipid oxidation in frozen, mechanically deboned turkey meat as affected by packaging and storage conditions. Poult. Sci. 83:1240-1248.
Pingel, H. 1997. Perspective of the production of waterfowl. In: 11th European Symp. On Waterfowl, Nantes, France, 128-134.
Richardson, R. I. and J. M. Jones. 1987. The effects of salt concentration and pH upon water-binding, water-holding and protein extractability of turkey meat. Intl. J. Food Sci. Technol. 22:683-692.
Russell, E. A., A. Lynch, K. Galvin, P. B. Lynch and J. P. Kerry. 2003. Quality of raw, frozen and cooked duck meat as affected by dietary fat and $\alpha$
-tocopheryl acetate supplementation. Intl. J. Poult. Sci. 2:324-334.
SAS. 1997. SAS Software for PC. SAS Institude Inc., Cary, NC, USA.
Sikorskia, Z. E. 1978. Protein changes in muscle foods due to freezing and frozen storage. International Journal of Refrigeration, 1:173-180.
Smith, D. P. and D. L. Fletcher. 1992. Post-mortem biochemistry of Pekin ducklings and broiler chicken pectoralis muscle. Poult. Sci. 71:1768-1772.
Smith, D. P., D. L. Fletcher, R. J. Buhr and R. S. Beyer. 1993. Pekin ducklings and broiler chicken pectoralis muscle structure and composition. Poult. Sci. 72:202-208.
Yang, H. S., S. S. Moon, J. Y. Jeong, S. G. Choi, S. T. Joo and G. B. Park. 2006. Effect of sodium bicarbonate injection in pre-rigor porcine M. Longissimus lumborum on pork quality. Asia-Aust. J Anim. Sci. 19:898-904.
Zeidler, G. 1998. Poultry products in the 21 st century. In: Proc. 10th Europ. Poultry Conf., Jerusalem, Israel, 1:132-141.