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Studies on carcass and meat quality characteristics of Rajasri chicken
Journal of Entomology and Zoology Studies · 2020 · Vol. 8(6) · pp. 1345–1349
S Shakila✉(Sri Venkateswara Veterinary University)G.V. Bhaskar Reddy(Sri Venkateswara Veterinary University)P Amaravathi
Abstract
The present investigation was carried out for comparing the carcass and meat quality attributes of improved chicken variety ie) rajasri male chicken and broilers meat to assess the extent of suitability for preparing the processed/value added chicken meat products. Rajasri chicken recorded significantly (P
Livestock and Poultry ManagementAgricultural Economics and PracticesFood Science and Nutritional StudiesPoultry meatFood scienceBiologyMeat packing industryQuality (philosophy)
Citations
5
FWCI
0.30
field-weighted impact
References
12
Percentile
57%
vs. same field & year
Citations per year
References
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle
Meat Science · 1999 · 488 citations
Mechanisms of water-holding capacity of meat: The role of postmortem biochemical and structural changes
Meat Science · 2005 · 1,946 citations
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