Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens.

Abstract

The aims of this study were to evaluate the incidence of white striping (WS) under commercial conditions and assess its effect on some quality traits in broiler breast fillets. In the first experiment, occurrence of WS (absence = normal; presence classified in 2 levels as moderate or severe) was assessed in a major commercial processing plant on 28,000… (More)
DOI: 10.3382/ps.2012-03001

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