Factors affecting poultry meat colour and consumer preferences - A review

By N. Wideman, Corliss A. O'Bryan, P. G. Crandall. 2016

152 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Nutrition and Dietetics

View Paper: https://www.semanticscholar.org/paper/62322431a877a939e6fd155e1c5dbefd9e5501c4

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

1. J. Gabarrou
2. S. Salami
3. S. Saha
4. M. Majoka
5. A. Garber

Citations in the corpus

• Efficacy of Dietary Antioxidants on Broiler Oxidative Stress, Performance and Meat Quality: Science and Market (2015, background): “Several factors including bird sex, age and strain, freezing rates, processing techniques, chemical exposure and cooking temperatures affect poultry meat colour (Mugler and Cunningham, 1972).”