Qualitative attributes and consumer perception of organic and free-range poultry meat-Reference-Cited by-同舟云学术

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Qualitative attributes and consumer perception of organic and free-range poultry meat

Published:2008-12-01 Issue:4 Volume:64 Page:500-512
ISSN:0043-9339
Container-title:World's Poultry Science Journal
language:en
Short-container-title:World's Poultry Science Journal

Author:

Castellini C.¹,Berri C.²,Le Bihan-Duval E.²,Martino G.³

Affiliation:

1. Dept. Biologia Applicata, Università di Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy

2. INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France

3. Dept. di Economia e Scienze Degli Alimenti - Università di Perugia, Borgo XX Giugno 74, 06121 Perugia, Italy

Publisher

Informa UK Limited

Subject

Animal Science and Zoology

Link

https://www.tandfonline.com/doi/pdf/10.1017/S0043933908000172

Reference57 articles.

1. Generation of reactive oxygen species after exhaustive aerobic and isometric exercise

2. The relationship of broiler breast meat color and pH to shelf-life and odor development

3. The relationship of broiler breast color to meat quality and shelf-life

4. Effect of Selection for Improved Body Composition on Muscle and Meat Characteristics of Broilers from Experimental and Commercial Lines

5. Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death

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