Influence of dietary sorghum (sorghum vulgare) and corn supplemented with methionine on cut-up pieces weights of broiler carcass and quality properties of breast and drumsticks meat

Food Science and Technology International

Volumn 13, Issue 5, 2007, Pages 361-367

  Aksu, M I ^a   Imik, H ^a   Karaoglu M ^a  

^a ATATÜRK UNIVERSITY   (Turkey)

Author keywords

Broiler; Color; Corn; Cut up pieces; Methionine; Microbiological quality; Sorghum

Indexed keywords

CROPS; LACTIC ACID; MICROBIOLOGY; MOISTURE;

BROILER CARCASS; DRUMSTICKS MEAT; MICROBIOLOGICAL QUALITY; THIOBARBITURIC ACID REACTIVE SUBSTANCES (TBARS);

FOOD PRODUCTS;

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; SORGHUM BICOLOR; STAPHYLOCOCCUS AUREUS; ZEA MAYS;

EID: 36249010823     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013207085686     Document Type: Article

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