Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes-Reference-Cited by-同舟云学术

Application of the support sensory system and principal component analysis to compare meat of chickens of two genotypes

Published:2018-01 Issue:1 Volume:16 Page:667-671
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Michalczuk Monika¹,Marzec Agata²,Damaziak Krzysztof¹,Zdanowska-Sąsiadek Żaneta³,Bogdańska Katarzyna¹,Slósarz Jan¹,Niemiec Jan¹,De Smet Stefaan⁴

Affiliation:

1. Department of Animal Breeding and Production, Faculty of Animal Science, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

2. Department of Food Engineering and Process Management, Faculty of Food Sciences,Warsaw University of Life Sciences, Warsaw, Poland

3. Department of Animal Improvement, Institute of Genetics and Animal Breeding of the Polish Academy of Sciences, Magdalenka, Poland

4. Laboratory for Animal Nutrition and Animal Product Quality (LANUPRO), Department of Animal Production, Faculty of Bioscience Engineering, Ghent University, Melle, Belgium

Funder

BIOFOOD

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1448457

Reference28 articles.

1. The Effect of Feeding Different Levels of Sardine Fish Silage on Broiler Performance, Meat Quality and Sensory Characteristics under Closed and Open-sided Housing Systems

2. Slaughter traits and skin colour of newly crossed chicken broilers dedicated for extensive rearing system as a criterion of product identification and meat quality

3. Growth performance, carcass traits and physical properties of chicken meat as affected by genotype and production system

4. Comparsion of production performance of two genetic groups of turkeys reared in the Semi-intensive system

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