Meat quality during processing.

@article{Sams1999MeatQD,
  title={Meat quality during processing.},
  author={Aaron Sams},
  journal={Poultry science},
  year={1999},
  volume={78 5},
  pages={798-803}
}
The study of growth and development of any food animal such as poultry needs to consider the effects of the muscle changes on the use of the muscle as meat. If a treatment could increase muscle growth but the increased meat was of poor quality, then the increase in production would be of little value. Muscle is of particular concern because not only is it the tissue of greatest value for food, but it also is an excitable tissue and responsive to its environment. Many of these responses can be… CONTINUE READING

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