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Quality parameters of chicken breast meat affected by carcass scalding conditions
OBJECTIVE: The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. METHODS: Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time...
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| Publicado no: | Asian-Australas J Anim Sci |
|---|---|
| Main Authors: | , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST)
2019
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6599962/ https://ncbi.nlm.nih.gov/pubmed/30744334 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5713/ajas.18.0692 |
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