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Effect of conjugated linoleic acids in pig nutrition on quality of meat
(Elsevier Science Bv, Amsterdam, 2015)
Relationships among conjugated linoleic acid (CLA) in pig nutrition and carcass quality parameters (hot carcass weight, carcass yield and meatiness) and meat quality parameters (initial and pH value after 24, 48 and 72 h, ...
The effect of breed line and age on measurements of pH-value as meat quality parameter in breast muscles (m. pectoralis major) of broiler chickens
(Elsevier Science Bv, Amsterdam, 2015)
The objective of this study was to determine the effect of breed line and age on pH in broiler chicken breast muscles. pH values of m. pectoralis major muscle were compared within 6 groups - each line (Cobb, Ross, Hubbard) ...