Big-bird programs: Effect of strain, sex, and debone time on meat quality of broilers
Open Access
- 1 January 2012
- journal article
- research article
- Published by Elsevier BV in Poultry Science
- Vol. 91 (1), 248-254
- https://doi.org/10.3382/ps.2011-01705
Abstract
No abstract availableKeywords
This publication has 29 references indexed in Scilit:
- Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texturePoultry Science, 2005
- Principal Component Analysis of Physical, Color, and Sensory Characteristics of Chicken Breasts Deboned at Two, Four, Six, and Twenty-Four Hours PostmortemPoultry Science, 2004
- Effect of Selection for Improved Body Composition on Muscle and Meat Characteristics of Broilers from Experimental and Commercial LinesPoultry Science, 2001
- A Statistical Model for White Meat Yield in BroilersJournal of Applied Poultry Research, 1997
- Characteristics of the pectoralis superficialis and semimembranosus of broiler strain chickens, bantam chickens, and the reciprocal crossesPoultry Science, 1997
- Live Performance and Carcass Yield of Male Broilers from Two Commercial Strain Crosses Receiving Rations Containing Lysine Below and Above the Established Requirement Between Six and Eight Weeks of AgePoultry Science, 1991
- The relationship of muscle fibre size to tenderness of beefMeat Science, 1991
- The Relationship of Objective Shear Values and Sensory Tests to Changes in Tenderness of Broiler Breast MeatPoultry Science, 1990
- Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast MeatPoultry Science, 1987
- pH and Tenderness of Broiler Breast Meat Deboned Various Times After ChillingPoultry Science, 1985