The effect of broiler chicken postmortem carcass temperature on selected meat quality traits

• Autorzy: Jakubowska M. , Gardzielewska J. , Rybarczyk A. , Karamucki T. , Szymkowska-Natalczyk W.
• Języki publikacji: EN

Abstrakty

EN

Słowa kluczowe

EN

broiler chicken; post mortem change; post mortem temperature; carcass; temperature; meat quality; meat trait; breast muscle

• Wydawca: -
• Czasopismo: Annals of Animal Science. Supplement
• Rocznik: 2005
• Numer: 2
• Opis fizyczny: p.67-70,ref.

Twórcy

autor

Jakubowska M.

• Department of Livestock Products Evaluation, Agricultural University, Dr Judyma 24, 71-460 Szczecin, Poland

autor

Gardzielewska J.

• Department of Livestock Products Evaluation, Agricultural University, Dr Judyma 24, 71-460 Szczecin, Poland

autor

Rybarczyk A.

• Department of Livestock Products Evaluation, Agricultural University, Dr Judyma 24, 71-460 Szczecin, Poland

autor

Karamucki T.

• Department of Livestock Products Evaluation, Agricultural University, Dr Judyma 24, 71-460 Szczecin, Poland

autor

Szymkowska-Natalczyk W.

• Department of Livestock Products Evaluation, Agricultural University, Dr Judyma 24, 71-460 Szczecin, Poland