Muscle Growth and Meat Quality

By M. Duclos, C. Berri, E. Bihan-Duval. 2007

122 citations recorded by the source corpus.

Abstract Although poultry products are diverse, the general trend is for portioned and further-processed products to increase their market share. In this context, technological quality of poultry meat is an important aspect. It is largely determined by the acidification process of the meat postmortem. Defects in meat acidification have been described in poultry, and the purpose of this report was to evaluate whether they are linked to growth rate or stress susceptibility and whether they are under genetic control.

Subfields: Animal Science and Zoology, Ecology

View Paper: https://www.semanticscholar.org/paper/8dea4d45782bd2495031845167836e884c4c00be

How researchers see this paper

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

1. M. Petracci
2. S. Mudalal
3. C. Cavani
4. F. Soglia

Citations in the corpus

• Meat quality in fast-growing broiler chickens (2015, background): “The PSE-like condition not only impairs appearance, but reduces the ability of meat to hold and bind water during processing and storage (Duclos et al., 2007; Barbut et al., 2008; Petracci and Cavani, 2012).”