Aspects of meat and eating quality of broiler chickens reared under standard, maize-fed, free-range or organic systems
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071660801938833
Reference22 articles.
1. The relationship of broiler breast meat color and pH to shelf-life and odor development
2. Effect of organic production system on broiler carcass and meat quality
3. Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions
4. Responses of two genotypes of chicken to the diets and stocking densities of conventional UK and Label Rouge production systems—II. Sensory attributes
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3. Black soldier fly larvae meal and fat as a replacement for soybeans in organic broiler diets: effects on performance, body N retention, carcase and meat quality;British Poultry Science;2022-06-27
4. A meta-analysis comparing the composition and quality differences between chicken meats produced under the free-range and conventional systems;World's Poultry Science Journal;2021-12-17
5. Investigation of physicochemical, microbiological and sensorial properties for organic and conventional retail chicken meat;Food Science and Human Wellness;2021-03
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