Eviscerated Yield, Component Parts, and Meat, Skin and Bone Ratios in the Chicken Broiler
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/52/2/718/4390417/poultrysci52-0718.pdf
Reference14 articles.
1. Does meat yield vary between crosses?;Dodge;Poultry Processing and Marketing,1959
2. Variation in physical components of turkey carcasses as influenced by sex, age, and strain;Hartung;Poultry Sci.,1968
3. The development of chicken steak from breast and thigh meat;Hasiak;Poultry Sci.,1968
4. Meat yield of broilers of different breeds, strains and crosses;Hathaway;Poultry Sci.,1953
5. Hayse, P. L., 1972. The influence of genetic strain on growth performance and meat yield of Large White turkeys. M.S. thesis. Colorado State University.
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