The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/81/10/1584/4311605/poultrysci81-1584.pdf
Reference22 articles.
1. The effect of preslaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality;Babji;Poult. Sci.,1982
2. Problem of pale, soft, exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997
3. Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines;Berri;Poult. Sci.,2001
4. Biochemical and color characteristics of skinless boneless pale chicken breast;Boulianne;Poult. Sci.,1995
5. Color variation in commercially packaged broiler breast fillets;Fletcher;J. App. Poult. Res.,1999
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