PHYSICAL AND CHEMICAL FACTORS AFFECTING CHICKEN MEAT COLOR
نویسندگان
چکیده
The expectation in term of meat quality characters has been increased due to consumer demand the last few years. and products have a major concern can never be compromised any situation. Sensory qualities such as appearance, texture, juiciness, wateriness, firmness, tenderness, odor flavor are main factors, which influence final purchasing decision consumer. It is well known that darker color thigh higher volume myoglobin haem pigments, pH when compared breast meat. Killing older birds increases amount selection breeds for production may involved. Consuming wheat-based diet tends reduce but less effect on After killing, biochemical variations, initiating conversion muscle meat, regulate quality. Heritability estimates attributes broilers surprisingly high making genetic best way upgrading broiler However, utilization advanced new technologies, development efficient processing methods will help improve chicken
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ژورنال
عنوان ژورنال: Pakistan journal of science
سال: 2023
ISSN: ['0030-9877', '2411-0930']
DOI: https://doi.org/10.57041/pjs.v71i2.268