Effect of dietary sorghum cultivars on the storage stability of broiler breast and thigh meat

Poultry Science

Volumn 81, Issue 9, 2002, Pages 1385-1391

  Du, M ^a   Cherian, G ^b   Stitt, P A ^c   Ahn, D U ^a  

^a IOWA STATE UNIVERSITY   (United States)

^b OREGON STATE UNIVERSITY   (United States)

^c Essential Nutrient Research Corp   (United States)

Author keywords

Boiler meat; Color; Sorghum; Storage stability; Volatiles

Indexed keywords

AVES; GALLUS GALLUS; LINUM USITATISSIMUM; ZEA MAYS;

ALDEHYDE; ALKANE; ALKENE; KETONE; SULFUR DERIVATIVE; THIOBARBITURIC ACID REACTIVE SUBSTANCE;

ANIMAL; ANIMAL FOOD; ARTICLE; CHEMISTRY; CHICKEN; MALE; MEAT; MEAT INDUSTRY; METHODOLOGY; POACEAE; SKELETAL MUSCLE; STANDARD;

ALDEHYDES; ALKANES; ALKENES; ANIMAL FEED; ANIMALS; CHICKENS; KETONES; MALE; MEAT; MEAT-PACKING INDUSTRY; MUSCLE, SKELETAL; POACEAE; SULFUR COMPOUNDS; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

EID: 0036725630     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.9.1385     Document Type: Article

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