Effects of broiler breast meat thickness and background on color measurements

Poultry Science

Volumn 81, Issue 11, 2002, Pages 1766-1769

  Bianchi, M ^a   Fletcher, D L ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Background color; Broiler; Meat color; Thickness; Turkey

Indexed keywords

AVES; GALLUS GALLUS; MELEAGRIS GALLOPAVO;

ANIMAL; ANIMAL DISEASE; ARTICLE; CHICKEN; COLORIMETRY; FOOD HANDLING; INSTRUMENTATION; MEAT; METHODOLOGY; PHYSIOLOGY; PIGMENTATION; SKELETAL MUSCLE; STANDARD; TURKEY (BIRD);

ANIMALS; CHICKENS; COLORIMETRY; FOOD HANDLING; FOOD TECHNOLOGY; MEAT; MUSCLE, SKELETAL; PIGMENTATION; TURKEYS;

EID: 0036833752     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.11.1766     Document Type: Article

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