Selecting broiler chickens for ultimate pH of breast muscle: Analysis of divergent selection experiment and phenotypic consequences on meat quality, growth, and body composition traits1-Reference-Cited by-同舟云学术

Selecting broiler chickens for ultimate pH of breast muscle: Analysis of divergent selection experiment and phenotypic consequences on meat quality, growth, and body composition traits1

Published:2014-09-01 Issue:9 Volume:92 Page:3816-3824
ISSN:0021-8812
Container-title:Journal of Animal Science
language:en
Short-container-title:

Author:

Alnahhas N.¹,Berri C.¹,Boulay M.²,Baéza E.¹,Jégo Y.³,Baumard Y.⁴,Chabault M.¹,Le Bihan-Duval E.¹

Affiliation:

1. INRA, UR83 Recherches Avicoles, F-37380 Nouzilly, France

2. SYSAAF, Centre INRA de Tours, F-37380 Nouzilly, France

3. Hubbard, La Pouhardière, F-35220 Chateaubourg, France

4. INRA, UE1295 Pôle d'Expérimentation Avicole de Tours, F-37380 Nouzilly, France

Publisher

Oxford University Press (OUP)

Subject

Genetics,Animal Science and Zoology,General Medicine,Food Science

Link

http://academic.oup.com/jas/article-pdf/92/9/3816/23876050/3816.pdf

Reference43 articles.

1. The relationship of broiler breast meat color and pH to shelf-life and odor development;Allen;Poult. Sci.,1997

2. Problem of pale soft exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997

3. Estimating the magnitude of the PSE problem in poultry;Barbut;J. Muscle Foods,1998

4. Measuring sensory and functional properties;Barbut,2002

5. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut;Meat Sci.,2008

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