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Meat quality in fast-growing broiler chickens

World's Poultry Science Journal, 2015-06, Vol.71 (2), p.363-374

2015

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Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality

Poultry science, 2016-03, Vol.95 (3), p.651-659

2016

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Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat

Animal (Cambridge, England), 2015-04, Vol.9 (4), p.728-734

2015

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Quantity and functionality of protein fractions in chicken breast fillets affected by white striping

Poultry science, 2014-08, Vol.93 (8), p.2108-2116

2014

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Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens

Poultry science, 2013-06, Vol.92 (6), p.1670-1675

2013

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Relationship between pectoralis major muscle histology and quality traits of chicken meat

Poultry science, 2015-01, Vol.94 (1), p.123-130

2015

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Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers

Animal (Cambridge, England), 2018-01, Vol.12 (1), p.164-173

2018

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Effect of white striping on turkey breast meat quality

Animal (Cambridge, England), 2018-10, Vol.12 (10), p.2198-2204

2018

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Evolution of proteolytic indicators during storage of broiler wooden breast meat

Poultry science, 2018-04, Vol.97 (4), p.1448-1455

2018

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European perspective on pale, soft, exudative conditions in poultry

Poultry science, 2009-07, Vol.88 (7), p.1518-1523

2009

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Color variation and characterization of broiler breast meat during processing in Italy

Poultry science, 2004-12, Vol.83 (12), p.2086-2092

2004

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The use of sodium bicarbonate for marination of broiler breast meat

Poultry science, 2012-02, Vol.91 (2), p.526-534

2012

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influence of genotype, market live weight, transportation, and holding conditions prior to slaughter on broiler breast meat color

Poultry science, 2006, Vol.85 (1), p.123-128

2006

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Comparison of meat quality characteristics and oxidative stability between conventional and free-range chickens

Poultry science, 2014-06, Vol.93 (6), p.1511-1522

2014

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Pre-slaughter handling and slaughtering factors influencing poultry product quality

World's poultry science journal, 2010-03, Vol.66 (1), p.17-26

2010

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Preslaughter Mortality in Broiler Chickens, Turkeys, and Spent Hens Under Commercial Slaughtering

Poultry science, 2006-09, Vol.85 (9), p.1660-1664

2006

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Occurrence of Deep Pectoral Myopathy in Roaster Chickens

Poultry science, 2006-10, Vol.85 (10), p.1843-1846

2006

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QUALITY CHARACTERISTICS OF GROUND PORK MEAT OBTAINED USING MECHANICAL DESINEWING

Italian journal of food science, 2014-01, Vol.26 (4), p.412

2014

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Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy

Journal of applied poultry research, 2014-12, Vol.23 (4), p.754-758

2014

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Effect of nutritional status of rabbit kits on their productive performance, carcass and meat quality traits

Livestock science, 2011-05, Vol.137 (1-3), p.210-218

2011

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Rabbit meat processing: historical perspective to future directions

World rabbit science, 2013-12, Vol.21 (4), p.217-226

2013

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Effect of energy restriction in interaction with genotype on the performance of growing rabbits: II. Carcass traits and meat quality

Livestock science, 2009, Vol.126 (1), p.221-228

2009

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Reference convolution of low-resolution FIDs in the presence of poor magnetic field homogeneity

Magnetic resonance imaging, 2007, Vol.25 (4), p.555-555

2007

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Effect of energy restriction in interaction with genotype on the performance of growing rabbits I: Productive traits

Livestock science, 2008, Vol.118 (1), p.123-131

2008

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Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness

Italian journal of animal science, 2007-01, Vol.6 (sup1), p.749-751

2007

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Meat quality in fast-growing broiler chickens

Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality

Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat

Quantity and functionality of protein fractions in chicken breast fillets affected by white striping

Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens

Relationship between pectoralis major muscle histology and quality traits of chicken meat

Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers

Effect of white striping on turkey breast meat quality

Evolution of proteolytic indicators during storage of broiler wooden breast meat

European perspective on pale, soft, exudative conditions in poultry

Color variation and characterization of broiler breast meat during processing in Italy

The use of sodium bicarbonate for marination of broiler breast meat

influence of genotype, market live weight, transportation, and holding conditions prior to slaughter on broiler breast meat color

Comparison of meat quality characteristics and oxidative stability between conventional and free-range chickens

Pre-slaughter handling and slaughtering factors influencing poultry product quality

Preslaughter Mortality in Broiler Chickens, Turkeys, and Spent Hens Under Commercial Slaughtering

Occurrence of Deep Pectoral Myopathy in Roaster Chickens

QUALITY CHARACTERISTICS OF GROUND PORK MEAT OBTAINED USING MECHANICAL DESINEWING

Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy

Effect of nutritional status of rabbit kits on their productive performance, carcass and meat quality traits

Rabbit meat processing: historical perspective to future directions

Effect of energy restriction in interaction with genotype on the performance of growing rabbits: II. Carcass traits and meat quality

Reference convolution of low-resolution FIDs in the presence of poor magnetic field homogeneity

Effect of energy restriction in interaction with genotype on the performance of growing rabbits I: Productive traits

Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness

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