A survey of broilers from organic, free-range and conventional systems for cooked meat yields, composition, relative value

Date
2007-01-01
Authors
Sebranek, Joseph
Husak, Ryan
Sebranek, Joseph
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Altmetrics
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Research Projects
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Abstract

The project analyzed meat from broilers raised in three production systems to determine how they differed in terms of cost, yield, and various chemical and sensory qualities.

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Niche meat dairy and poultry, Organic production practices and comparisons
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