Evaluation of breast meat quality in slow-growing native chickens compared with commercial medium- and fast-growing hybrids

The recent consumer interest in native poultry breeds has increased, driven by perceptions of their high quality, thus contributing to the preservation of local genetic resources. This study investigated the chemical, texture, and sensory traits of breast meat from three slow-growing Italian chicken...

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Détails bibliographiques

Auteurs principaux:	Eleonora Erika Cappone, Alberto Brugiapaglia, Jacopo Pio Salvatico, Edoardo Fiorilla, Valeria Zambotto, Chiara Bianchi, Giulia Maria Daniele, Marta Cianciabella, Stefano Predieri, Kalliopi Rantsiou, Achille Schiavone
Format:	Artigo
Langue:	Inglês
Publié:	Elsevier 2026-01-01
Collection:	Poultry Science
Sujets:	Poultry meat quality Texture analysis Sensory evaluation Italian chicken breeds Commercial hybrids
Accès en ligne:	http://www.sciencedirect.com/science/article/pii/S0032579125013732
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