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Cooked and Organoleptic Characteristics of Scaleless Broiler Chickens,,

open access: yesPoultry Science, 1982
Abstract Eight-week old broilers which were phenotypically scaleless (sc/sc) and feathered (Sc+/sc), and which had been raised at both 22.2 C and 34.4 C were compared for cooked and organoleptic measurements. The seven cooked chicken measurements were breast and thigh moisture and fat content, carcass cooking loss, and breast muscle and thigh skin ...
R.G. SOMES, M. WIEDENHEFFT
exaly   +2 more sources

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