Variations in chicken breast meat quality: Implications of struggle and muscle glycogen content at death

British Poultry Science

Volumn 46, Issue 5, 2005, Pages 572-579

  Berri, C ^a   Debut, M ^a   Sante Lhoutellier V ^b   Arnould, C ^a   Boutten, B ^c   Sellier, N ^a   Baeza E ^a   Jehl, N ^d   Jego Y ^e   Duclos, M J ^a   Le Bihan Duval, E ^a  

^a STATION DE RECHERCHES AVICOLES   (France)

^b CEMAGREF   (France)

^c Centre Technique de la Salaison   (France)

^d Institut Technique Avicole   (France)

^e NONE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

GLYCOGEN;

ANIMAL; ANIMAL BEHAVIOR; ANIMAL DISEASE; ARTICLE; CHEMISTRY; CHICKEN; EXERCISE; HEAT; MEAT; METABOLISM; PATHOPHYSIOLOGY; PH; PHYSIOLOGY; SKELETAL MUSCLE; SLAUGHTERHOUSE; STANDARD; STRESS;

ABATTOIRS; ANIMALS; BEHAVIOR, ANIMAL; CHICKENS; GLYCOGEN; HEAT; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; RESTRAINT, PHYSICAL; STRESS;

AVES; COLUMBA;

EID: 28444472772     PISSN: 00071668     EISSN: 14661799     Source Type: Journal    
DOI: 10.1080/00071660500303099     Document Type: Article

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