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Functional/physicochemical properties and oxidative stability of ground meat from broilers reared under different photoperiods
Long photoperiods are used in the broiler industry to maximize animal performance, though the impact on meat quality remains poorly understood. The current study evaluated the impact of photoperiod on functional/physicochemical properties and oxidative stability of meat through broiler processing. R...
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| Main Authors: | , , , , |
|---|---|
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
Elsevier
2020-07-01
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| 叢編: | Poultry Science |
| 主題: | |
| 在線閱讀: | http://www.sciencedirect.com/science/article/pii/S0032579120302613 |
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