Comparative study of the quality of breast meat of free-range chicken (Gallus gallus domesticus) and conventional chicken (Gallus gallus)
Abstract This study compares the physicochemical characteristics of breast meat (Pectoralis major) from conventional chicken and free-range chicken production systems. Analyses of pH, instrumental color measurement, weight loss from cooking (WLC), and water retention capacity (WRC) were carried out....
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Instituto Internacional de Ecologia
2024-05-01
|
| Series: | Brazilian Journal of Biology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1519-69842024000101137&tlng=en |