Evaluating the Impact of Abattoir Waste as an Alternative Protein Source on Broiler Meat Quality
Omotolani Sarah Fabayo & Patience, O. Fakolade · Asian Journal of Research in Animal and Veterinary Sciences · 2024
Quality characteristics of muscle foods are influenced by muscle appearance, color, texture, juiciness, mouth feel characteristics and tenderness. These quality parameters depend on many predetermining factors affecting the live animal before being converted from muscle to meat....
Open access
Research Article
10.9734/ajravs/2024/v7i4327