Can we taste extensiveness? Linking production concepts of extensification factors to the eating quality and consumer liking of chicken breast meat

Broiler production in Europe is exploring extensification factors such as slower-growing genotypes, dietary fibre supplementation, increased space allowance and environmental enrichment. While these strategies aim to balance productivity with environmental sustainability and animal welfare, how thei...

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Autors principals:	Seren Yigitturk, Marlene Schou Grønbeck, Shai Barbut, Line Ahm Mielby, Birthe Steenberg, Sara Wilhelmina Erasmus
Format:	Artigo
Idioma:	Inglês
Publicat:	Elsevier 2026-03-01
Col·lecció:	Poultry Science
Matèries:	Broiler meat quality Consumer acceptance Juiciness Physicochemical quality Sensory analysis
Accés en línia:	http://www.sciencedirect.com/science/article/pii/S003257912600009X
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