Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/92/6/1670/8205344/poultrysci92-1670.pdf
Reference24 articles.
1. A review of genetic practices in poultry: Efforts to improve meat quality;Anthony;J. Muscle Foods,1998
2. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut;Meat Sci.,2008
3. Occurrence of white striping in chicken breast fillets in relation to broiler size;Bauermeister;Poult. Sci.,2009
4. The occurrence of deep pectoral myopathy in roaster chickens;Bianchi;Poult. Sci.,2006
5. Relationship between muscle growth and poultry meat quality;Dransfield;Poult. Sci.,1999
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2. Quality and stability of meat products prepared with chicken fillets affected by white striping myopathy;Journal of Food Science and Technology;2024-04-20
3. Dietary nutritional density, calcium pidolate, and lysine source on performance, occurence of myopathies and other carcass quality properties in broilers;Livestock Science;2024-02
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