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Tenderness of dystrophic chicken meat



Tenderness of dystrophic chicken meat



Poultry Sci 46: 1050-1053



Muscular dystrophy in chickens is hereditary. In 23 male and female chickens with the disorder cooked meat of the pectoralis superficialis muscle was significantly tenderer, as measured by sheer force, and had significantly more ether extract and somewhat higher pH on the cut surface than that from healthy birds. Average fat contents were 0.5 and 12.9% in healthy chickens and those with dystrophy. There was no correlation between tenderness and fat content.

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Accession: 014710453

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DOI: 10.3382/ps.0461050


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