The relationship between raw broiler breast meat color and composition

Experiments were conducted to compare the chemical composition of broiler breast meat that was naturally lighter than normal, normal, and darker than normal. In each of three separate replicated trials (wk), fillets were obtained from three commercial processing plants. Approximately 25 fillets of e...

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Veröffentlicht in:	Poultry science 2002-03, Vol.81 (3), p.422-427
Hauptverfasser:	Qiao, M, Fletcher, D L, Northcutt, J K, Smith, D P
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Color Fatty Acids - analysis Food Handling Glycogen - analysis Hydrogen-Ion Concentration Iron - analysis Lipids - analysis Poultry Products - analysis Proteins - analysis Turkeys
Online-Zugang:	Volltext
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