Selecting broiler chickens for ultimate pH of breast muscle: Analysis of divergent selection experiment and phenotypic consequences on meat quality, growth, and body composition traits1

Functional ingredients for poultry meat products

(2013) Massimiliano Petracci et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Analysis of a slow-growing line reveals wide genetic variability of carcass and meat quality-related traits

(2012) Marie Chabault et al.   BMC GENETICS

Effect of fasting on energy metabolism and tenderizing enzymes in chicken breast muscle early postmortem

(2012) Sidang Wang et al.   MEAT SCIENCE

Estimates of heritability and genetic correlations for meat quality traits in broilers

(2012) Leila de Genova Gaya et al.   SCIENTIA AGRICOLA

Modulation of glycogen and breast meat processing ability by nutrition in chickens: Effect of crude protein level in 2 chicken genotypes1

(2011) M. Jlali et al.   JOURNAL OF ANIMAL SCIENCE

Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values

(2010) H. Zhuang et al.   POULTRY SCIENCE

The European perspective on pale, soft, exudative conditions in poultry

(2009) M. Petracci et al.   POULTRY SCIENCE

Chicken meat quality: genetic variability and relationship with growth and muscle characteristics

(2008) Elisabeth Le Bihan-Duval et al.   BMC GENETICS

Adenosine monophosphate-activated protein kinase involved in variations of muscle glycogen and breast meat quality between lean and fat chickens1

(2008) V. Sibut et al.   JOURNAL OF ANIMAL SCIENCE

How pH causes paleness or darkness in chicken breast meat

(2008) H.J. Swatland   MEAT SCIENCE

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

(2007) S. Barbut et al.   MEAT SCIENCE