Assessment of meat quality attributes of four commercial broiler strains processed at various market weights

Assessment of meat quality attributes of four commercial broiler strains processed at various market weights

ABSTRACT: As the demand for poultry meat continues to rise, industry production is constantly challenged with obtaining consumer needs. Integrators have answered this increasing demand by improving the growth rate of broilers allowing for increased production efficiently. The resulting broiler produ...

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Bibliographic Details
Main Authors: A.J. Mueller, C.J. Maynard, A.R. Jackson, A. Mauromoustakos, M.T. Kidd, S.J. Rochell, J.P. Caldas-Cueva, X. Sun, A. Giampietro-Ganeco, C.M. Owens
Format: Article
Language:English
Published: Elsevier 2023-05-01
Series:Poultry Science
Subjects:
meat quality
myopathy
tender myopathy
broiler strain
texture
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579123000950

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http://www.sciencedirect.com/science/article/pii/S0032579123000950

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