The purpose of this lab is to examine the differences and similarities between cardiac and skeletal muscles of three different vertebrates, a chicken, a duck, and a cow.
Of the three samples, two are avians (the chicken and duck), two are red meat (cow and duck (Guen-Ho et al., 2007), and two are mostly terrestrial (chicken and cow). Also being compared are the skeletal and cardiac tissues of the three animals. Due the difference in myoglobin and other proteins of the six samples, we will compare the protein profiles and determine any similarities between the categories of the six samples, specifically between the dark meats and poultry.
Shawkat A, Guen-Ho K, Han-Sul Y. A Comparison of Meat Characteristics between Duck and Chicken Breast. Asian-Australasian Association of Animal Production Societies. 2007; 20(6). (1002-1006).
Accessed at: http://ajas.info/upload/pdf/20-142.pdf
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