The relationship between raw broiler breast meat color and composition

Poultry Science

Volumn 81, Issue 3, 2002, Pages 422-427

  Qiao, M ^a   Fletcher, D L ^a   Northcutt, J K ^a   Smith, D P ^a,b  

^a UNIVERSITY OF GEORGIA   (United States)

^b RUSSELL RESEARCH CENTER   (United States)

Author keywords

Broiler breast meat; Chemical composition; Meat color

Indexed keywords

FRAXINUS;

FATTY ACID; GLYCOGEN; IRON; LIPID; PROTEIN;

ANIMAL; ARTICLE; COLOR; FOOD; FOOD HANDLING; PH; TURKEY (BIRD);

ANIMALS; COLOR; FATTY ACIDS; FOOD HANDLING; GLYCOGEN; HYDROGEN-ION CONCENTRATION; IRON; LIPIDS; POULTRY PRODUCTS; PROTEINS; TURKEYS;

EID: 0036517143     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.3.422     Document Type: Article

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