Effect of organic production system on broiler carcass and meat quality.

By C. Castellini, C. Mugnai, A. Bosco. Meat Science, 2002

664 citations recorded by the source corpus.

Subfields: Animal Science and Zoology, Small Animals

View Paper: https://www.semanticscholar.org/paper/7e2f68c1410cb2f3aadb82e26fd044e0d0b2ee5a

How researchers see this paper

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

In Animal Science and Zoology

1. C. Castellini
2. C. Mugnai
3. V. Muchenje
4. C. Owens

In Small Animals

1. C. Castellini
2. C. Mugnai

Citations in the corpus

• A multicriteria approach for measuring the sustainability of different poultry production systems (2012, background): “Castellini et al. / Journal of Cleaner Production 37 (2012) 192e201 193”
• Organic poultry production in the United States: Broilers (2009, background): “Specialty poultry products are reported to have more flavor and to be more firm than conventional products in some literature from the European Union [12, 22, 23].”
• Growth Performance, Carcass Traits and Meat Quality of Slower-growing and Fast-growing Chickens Raised with and without Outdoor Access (2011, background): “Sci. 24(10):1407-1416 1414 contrast to the present results, Lewis et al. (1997), after 48 days fattening, and Castellini et al. (2002c) both slaughtered broilers at the 82nd day of age and reported that FG chicken had higher abdominal fat ratio than SG.”
• Consumer sensory characteristics of broiler and indigenous chicken meat: a South African example. (2010, background): “Although this was not determined in the current study, it has been established that the ultimate pH influences the structure of myofibrils and, consequently, the water holding capacity and colour of meat (Castellini et al., 2002).”
• Comparison of two chicken genotypes organically reared: oxidative stability and other qualitative traits of the meat (2006, background): “In general, the meat of organic chickens has a considerable amount of malondialdehyde (Castellini et al., 2002a) since the oxidative status of the organic animals is affected by the intense motor activity which in turn increases muscle oxidative metabolism and free radical production.”
• Chemical composition of chicken meat produced in extensive indoor and free range rearing systems (2010, background): “Castellini et al. (2002) reported higher levels of omega-3 and omega-6 fatty acids, and increased levels of total polyunsaturated fatty acids in free range birds, which enhance meat quality and have consumer health benefits of reducing the risk of different types of cardiovascular disease (Betti et…”
• A review of key health-related welfare issues in organic poultry production (2009, neutral): “Castellini et al. (2002) compared Ross male chickens under conventional indoor conditions and organic outdoor conditions and found that the organic chickens had carcasses with higher breast and drumstick percentages and lower levels of abdominal fat.”