Investigation of colour, texture and organoleptic properties of retailed conventional and organic chicken breast in Hungary

Acta Agriculturae Slovenica

Volumn 100, Issue SUPPL.3, 2012, Pages 287-290

  Almási, Anita ^a   Baka Andrássy, Gabriella ^a   Budai, Zoltán ^b   Pocze Kustos, Olga ^a   Fülöp, Tamás ^a   Süto, Zoltán ^a  

^a SZENT ISTVÁN UNIVERSITY   (Hungary)

^b Bábolna TETR A Ltd   (Hungary)

Author keywords

Consumer preference; Hungary; Poultry meat quality; Sensory properties

Indexed keywords

AVES; COLUMBA;

EID: 84866850449     PISSN: 15819175     EISSN: 18541941     Source Type: Journal    
DOI: None     Document Type: Article

References (6)

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4. Fanatico A. C., Pillai P. B., Cavitt L. C., Owens C. M., Emmert, J. L. 2005. Evaluation of slower-growing broiler genotypes grown with and without outdoor access: Growth performance and carcass yield. Poultry Science, 84: 1321-1327
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6. Kishowar J., Paterson A., Pigott J. R. 2005. Sensory quality in retailed organic, free range and corn-fed chicken breast. Food Research International, 38: 495-503