Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening

Autor: Marcon, Diego Francisco, Crecencio, Regiane Boaretto, de Castro, Tanize Angonesi, Budel, Leidiane Josi, Ramirez-Fernandez, Francisco Javier, Starikoff, Karina Ramirez

Publikováno v: Brazilian Journal of Veterinary Research and Animal Science; Vol. 55 Núm. 3 (2018); e142527
Brazilian Journal of Veterinary Research and Animal Science; Vol. 55 No. 3 (2018); e142527
Brazilian Journal of Veterinary Research and Animal Science; v. 55 n. 3 (2018); e142527
Brazilian Journal of Veterinary Research and Animal Science; V. 55 N. 3 (2018); e142527
Brazilian Journal of Veterinary Research and Animal Science
Faculdade de Medicina Veterinária e Zootecnia da Universidade de São Paulo (FMVZ-USP)
instacron:USP

The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3056::6dd6711fdc30cf388fd49ad7bac4ec98
https://www.revistas.usp.br/bjvras/article/view/142527