CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN

CARCASS COMPOSITION AND PHYSICOCHEMICAL AND SENSORY PROPERTIES OF MEAT FROM BROILER CHICKENS OF DIFFERENT ORIGIN

Three commercial lines of broiler chickens, Ross 308, Hubbard Flex and Hubbard F15 were investigated. Preslaughter weight, weight of eviscerated carcass with neck and dressing percentage were the highest in Hubbard Flex and the lowest in Ross 308 chickens. Analysis of carcass composition showed stat...

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Bibliographic Details
Main Authors: Dariusz KOKOSZYNSKI, Zenon Bernacki, Henryka KORYTKOWSKA, Krzysztof KRAJEWSKI, Lidia SKROBISZEWSKA
Format: Article
Language:Bulgarian
Published: University of Zagreb, Faculty of Agriculture 2013-06-01
Series:Journal of Central European Agriculture
Subjects:
broiler
meat colour
sensory properties
tissue composition
Online Access:http://jcea.agr.hr/articles/774544_CARCASS_COMPOSITION_AND_PHYSICOCHEMICAL_AND_SENSORY_PROPERTIES_OF_MEAT_FROM_BROILER_CHICKENS_OF_DIFFERENT_ORIGIN_en.pdf

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