Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/82/12/1829/4304455/poultrysci82-1829.pdf
Reference33 articles.
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3. Problem of pale soft exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997
4. Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines;Berri;Poult. Sci.,2001
5. Caractéristiques des carcasses et de la viande du poulet “label fermier.” Arch;Culioli;Geflügelkd.,1990
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