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Carcass and retail meat cuts quality properties of broiler chicken meat based on the slaughter age

This study aimed to determine the carcass and meat quality of broiler chickens based on the slaughter age (28, 30, 32, and 34 days). The carcass characteristics included live and carcass weights, carcass rate, dressing rate, and retail cut weight. The meat quality properties were determined through...

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Detalles Bibliográficos
Autores principales:	Park, Sin-Young, Byeon, Dong-Seob, Kim, Gye-Woong, Kim, Hack-Youn
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society of Animal Sciences and Technology 2021
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7882843/ https://www.ncbi.nlm.nih.gov/pubmed/33987595 http://dx.doi.org/10.5187/jast.2021.e2

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