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June 1, 2002World s Poultry Science Journal

Poultry meat quality

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Authors

DFD.L. FLETCHERUniversity of Georgia

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D.L. FLETCHER (2002) studied this question.

synapsesocial.com/papers/69f55690bda334e7438c8ca2https://doi.org/10.1079/wps20020013
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Also Consider

Synapse has enriched 4 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Studies on Blood Sugar and Glycogen Levels in Chickens1953 · 19 citations
  2. 2Some causes of toughness in broilers (Young roasting chickens)1960 · 20 citations
  3. 3Factors Affecting Poultry Meat Color—A Review1972 · 29 citations
  4. 4The Effect of Broiler Breast Meat Color on pH, Moisture, Water-Holding Capacity, and Emulsification Capacity2001 · 482 citations