Poultry Products Processing: An Industry Guide

By S. Barbut. 2001

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Factors affecting poultry meat colour and consumer preferences - A review (2016, background): “The leg and thigh meat has a high proportion of what are known as red muscle fibres, while the breast meat is almost entirely composed of white fibres (Barbut, 2001).”
Harmonization of methodologies for the assessment of poultry meat quality features (2011, methodology): “So it is extremely important to indicate which illuminant has been used into the experimental procedures (Barbut, 2002a; Baeza, 2004).”