Meat quality in fast-growing broiler chickens
Author:
Affiliation:
1. Department of Agricultural and Food Sciences, Alma Mater Studiorum - University of Bologna, Cesena (FC), Italy
Publisher
Informa UK Limited
Subject
Animal Science and Zoology
Link
https://www.tandfonline.com/doi/pdf/10.1017/S0043933915000367
Reference54 articles.
1. Selecting broiler chickens for ultimate pH of breast muscle: Analysis of divergent selection experiment and phenotypic consequences on meat quality, growth, and body composition traits1
2. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat
3. Increasing Dietary Lysine Increases Final pH and Decreases Drip Loss of Broiler Breast Meat
4. Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death
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