Reducing Variation in Marinade Retained by Broiler Breasts
نویسندگان
چکیده
منابع مشابه
Prediction of physical, color, and sensory characteristics of broiler breasts by visible/near infrared reflectance spectroscopy.
The feasibility of predicting pH, color, shear force, and sensory characteristics of chicken breasts deboned at 2, 4, 6, and 24 h postmortem by visible/near infrared reflectance spectroscopy (NIRS) in the 400 to 1850 nm region was determined. Prediction of physical attributes of Commission Internationale de l'Eclairage (CIE) color values (L*, a*, and b*), pH, and shear force had better accuraci...
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With many broiler diets, particularly wheat–based diets, rate of passage of digesta limits intake and growth. In many trials, the relationship between feed intake and apparent metabolizable energy (AME) was negative or insignificant. In some trials, the limitation to voluntary intake was so severe that negative relationships existed between it and FCR. This is a consequence of the diversion of ...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1991
ISSN: 0032-5791
DOI: 10.3382/ps.0700160