Characteristics of broiler chicken breast myopathies (spaghetti meat, woody breast, white striping) in Ontario, Canada

Spaghetti meat (SM), woody breast (WB), and white striping (WS) are myopathies affecting breast muscle of broiler chickens, and are characterized by a loss of myofibers and an increase in fibrous tissue. The conditions develop in intensive broiler chicken production systems, and cause poor meat proc...

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Detalles Bibliográficos
Autores principales: Che, Sunoh, Wang, Chaoyue, Iverson, Melanie, Varga, Csaba, Barbut, Shai, Bienzle, Dorothee, Susta, Leonardo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8892137/
https://www.ncbi.nlm.nih.gov/pubmed/35245806
http://dx.doi.org/10.1016/j.psj.2022.101747

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8892137/
https://www.ncbi.nlm.nih.gov/pubmed/35245806
http://dx.doi.org/10.1016/j.psj.2022.101747

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