EFFECT OF PRE-SLAUGHTER CONFINEMENT STRESS ON PHYSICOCHEMICAL PARAMETERS OF CHICKEN MEAT
The effect of pre-slaughter lairage stress on biogenic amines, pH, and color with the CIELab system (where three variables L*, a*, b* are estimated: L* for lightness, a* defines redness, and b* defines yellowness) in chicken breast meat was investigated. Before slaughtering, 25 broilers were selecte...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Goiás
2019-09-01
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| Series: | Ciência Animal Brasileira |
| Online Access: | https://www.revistas.ufg.br/vet/article/view/38059 |