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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Leopold Center for Sustainable Agriculture
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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