Comparative study of the quality of broiler and turkey meat
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071660902806939
Reference45 articles.
1. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat
2. Estimates and detection of the PSE problem in young turkey breast meat
3. Effect of Selection for Improved Body Composition on Muscle and Meat Characteristics of Broilers from Experimental and Commercial Lines
4. Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death
5. Consequence of muscle hypertrophy on characteristics of Pectoralis major muscle and breast meat quality of broiler chickens1
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