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Quality of turkeys breast meat affected by white striping myopathy

The aim of this study was to characterize the breast meat of turkeys affected by different degrees of severity (normal [NORM], moderate [MOD], and severe [SEV]) of the white striping (WS) myopathy, as well as to evaluate the influence of this myopathy on meat quality. Twenty-nine samples of the pect...

Ausführliche Beschreibung

Gespeichert in:
Hauptverfasser: Larissa Tátero Carvalho, Casey M. Owens, Aline Giampietro-Ganeco, Juliana Lolli Malagoli de Mello, Fábio Borba Ferrari, Francisco Allan L. de Carvalho, Rodrigo Alves de Souza, Lizandra Amoroso, Pedro Alves de Souza, Hirasilva Borba, Marco Antonio Trindade
Format: Artigo
Sprache:Inglês
Veröffentlicht: Elsevier 2021-04-01
Schriftenreihe:Poultry Science
Schlagworte:
connective tissue
softness
pectoralis major
turkey
white striping
Online-Zugang:http://www.sciencedirect.com/science/article/pii/S0032579121000560
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