The research carried on a comparative assessment of chicken meat texture using both
histological and instrumental–rheological techniques, in order to find out certain correlations …

This study is included within a wide range of researches regarding poultry meat quality,
consisting in some comparative researches referring to the sensorial features of the skeletal …

Among the most used methods in investigating meat structure and texture and its estimated
incidence on the sensorial ultimate quality felt by the consumer there is the shear force …

REZUMAT În condițiile actuale, când cerințele de hrană ale pupulației înregistrează o
creștere din ce în ce mai mare, omul este pus în situația de a găsi noi surse pentru a …

Nowadays, more and more producers and processors around the world are concerned
about ways in which they can make high quality food, in economic conditions. The aim of the …

Research regarding growing promoters in feed of poultry broilers to stimulate growing
speed, food conversion, to maintain the chickens' health state and to improve the carcass …

Research regarding utilization of growing bio-stimulators and especially of vitamin formulas
in feeding of poultry broilers to increase their productive performances is a practice often …

To effectuate the histological studies on meat gathered from broiler chickens “Ross-308”,
reared at SC" Avi-Top" SA Iaşi, were choose 4 (four) somatic muscles, considered to be …