Original paper
Effect of breast myopathies on quality and microbial shelf life of broiler meat
Abstract
To evaluate the impact of emerging myopathies on meat quality and microbial shelf life, 48 normal, 48 white striped (WS), and 48 wooden breasts (WB) were stored for 11 d at 4°C aerobically and analyzed at 24, 72, 120, 168, 216, and 264 h post-mortem. Normal breasts showed lower (P < 0.001) redness index (−0.88 vs. −0.41 and −0.43) and cooking losses (22.0 vs. 23.8 vs. 26.9%) than those of WS and WB meat. Normal and WS breasts exhibited higher...
Paper Details
Title
Effect of breast myopathies on quality and microbial shelf life of broiler meat
Published Date
Jun 1, 2019
Journal
Volume
98
Issue
6
Pages
2641 - 2651
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Notes
History