Factors affecting poultry meat colour and consumer preferences - A review
Author:
Affiliation:
1. Department of Food Science, University of Arkansas, 2650 Young Ave., Fayetteville, AR 72704, USA
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1017/S0043933916000015
Reference74 articles.
1. Effects of Strain on Performance, and Age at Slaughter and Duration of Post-chilling Aging on Meat Quality Traits of Broiler
2. Meat Color Modification in Broiler Chickens by Feeding Yeast Phaffia rhodozyma Containing High Concentrations of Astaxanthin
3. The relationship of broiler breast meat color and pH to shelf-life and odor development
4. The relationship of broiler breast color to meat quality and shelf-life
5. Effects of different rearing systems on muscle and meat quality traits of slow- and medium-growing male chickens
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