Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions.

@article{Debut2003VariationOC,
  title={Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions.},
  author={Martine Debut and C. Berri and {\'E}lisabeth Ba{\'e}za and Nadine Sellier and C{\'e}cile Arnould and Daniel Gu{\'e}men{\'e} and Nathalie Jehl and B Boutten and Yves J{\'e}go and Catherine M. Beaumont and Elisabeth Le Bihan-Duval},
  journal={Poultry science},
  year={2003},
  volume={82 12},
  pages={1829-38}
}
The present study was aimed at estimating the genetic variability between lines of breast and thigh meat quality (pH decline, color, drip loss, and curing-cooking yield) by comparing a slow-growing French label-type line (SGL) and a fast-growing standard line (FGL) of chickens exposed to different preslaughter stress conditions. The birds were slaughtered under optimal conditions or after exposure to 2 h of transport or acute-heat stress (2 h at 35 degrees C). Relationships between meat quality… CONTINUE READING

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