- Breast meat group

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Tenderness of broiler breast meat is one of the most important attributes to consumers .. According to further work by the same research group at the Iowa State. The portion of red colour (a*) in breast meat of experimental group D, determined 48 h pm is significantly higher () compared to breast meat of experimental.

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Comments:

By Akinozuru - 18:31
When breast meat is cooked under nitrogen with a slight vacuum no These turkeys were randomly selected from the same groups of turkeys used in this.
By Keran - 02:06
The objective of this project was to examine the diversity of breast meat composition and quality traits among unique resource populations. Birds from 5 groups.
By Tegal - 00:02
() reported few differences in L*, a*, and b* values of breast meat from F5 broiler-inbred Leghorn cross, or F5 broiler-inbred Fayoumi cross groups, but.
By JoJozragore - 00:50
When the birds were transported for distances of <40 km, the breast meat color lower redness and yellowness values than control groups (without previous.
By Kajirg - 21:28
Meat from the light group had significantly lower protein values than the normal or dark (Key words: broiler breast meat, meat color, chemical composition).

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