Relationships Between Attributes of Woody Breast and White Striping Myopathies in Commercially Processed Broiler Breast Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/28/2/490/28542538/pfz007.pdf
Reference15 articles.
1. White striping and woody breast myopathies in the modern poultry industry: a review;Kuttappan;Poult. Sci.,2016
2. Myodegeneration with fibrosis and regeneration in the pectoralis major muscle of broilers;Sihvo;Vet. Pathol.,2014
3. Consumer acceptance of visual appearance of broiler breast meat with varying degrees of white striping;Kuttappan;Poult. Sci.,2012
4. Pathological changes associated with white striping in broiler breast muscles;Kuttappan;Poult. Sci.,2013
5. Functional property issues in broiler breast meat related to emerging muscle abnormalities;Soglia;Food Res. Int.,2016
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2. Review: Myopathies in broilers: supply chain approach to provide solutions to challenges related to raising fast growing birds;Poultry Science;2024-08
3. Combined Relaxation Spectra for the Prediction of Meat Quality: A Case Study on Broiler Breast Fillets with the Wooden Breast Condition;Foods;2024-06-09
4. Characterizing the spatial distribution of woody breast condition in broiler breast fillet by compression force measurement;Journal of Food Measurement and Characterization;2023-12-28
5. Meat quality attributes of male and female broilers from 4 commercial strains processed for 2 market programs;Poultry Science;2023-05
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