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Current IssueEditorial BoardOnline First ArticlesArchive

Reviewer Article

volume 40 issue 2 (june 2019) : 150-156,   Doi: 10.18805/ag.R-1863

Review on Slow and Fast Growing Chicken Varieties Physicochemical Qualities

A
Anita Katekhaye
1<div style="text-align: justify;">Department of Livestock Products Technology, KNP Veterinary College, Shirwal, Satara, Maharashtra, India,</div>
Cite article:- Katekhaye Anita (2019). Review on Slow and Fast Growing Chicken Varieties Physicochemical Qualities. Agricultural Reviews. 40(2): 150-156. doi: 10.18805/ag.R-1863.

ABSTRACT

India is the fourth largest chicken producer after China, Brazil, and the USA. The per capita consumption of chicken has gone up from 400 gm to 2.5 kg per year, and human nutritionists recommend 10 kg chicken per year. To feed billions of Indian population, there is a lot of scope for the chicken industry to enhance the production. At the same time, many studies revealed that genotype significantly affects functional properties as well as the nutritional characteristics of chicken. The fast-growing chicken strains appear to be more attractive both for industrial and consumer use whereas from a nutritional point of view meat from slow growing chicken strains appears healthier (less fat and higher content of n-3 PUFA) and thus might better fit with the consumer's prospect. In acceptability for meat quality, slow growing chicken showed the better sensory quality of the chicken breast meat. Thus, for the demand of customer's for the higher quality of chicken meat, it is suggested to use slow growing chicken in alteration to fast-growing broilers. This review deals with the effects of genotypes (slow growing and fast growing broilers) on physicochemical and organoleptic traits of chicken.

REFERENCES

  1. Abdullah, A. Y., Al-Beitawi, N. A., Rjoup, M. M. S., Qudsieh, R. I. and Ishmais, M. A. A. (2010). Growth  performance, carcass and meat quality characteristics of different comercial crosses of broiler strains of chicken, J Poult Sci, 47(1):12-21.
  2. Allen, C. D., Russel, S. M. and Fletcher, D. L. (1997). The relationship of broiler breast meat color and pH to shelf-life and odor development, Poult Sci, 76:1042-1046.
  3. Alvarado, C. Z., Wenger, E. and O’Keefe, S. F. (2005). Consumer perceptions of meat quality and shelf-life in commercially raised broilers compared to organic free range broilers. In: Proceedings XVII European Symposium on the quality of poultry meat 23-26 may, 2005. Doorwerth, Netherlands. 257-261.
  4. APEDA (2016). Agricultural and Processed Food Products Export Development Authority.
  5. Berri, C., Wacrenier, N., Millet, N. and Le Bihan-Duvale, E. (2001). Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and comercial lines, Poult Sci, 80:833-838.
  6. Berri, C., Debut, M., Sante-Lhoutellier, V., Arnould, C., Boutten, B., Sellier, N., Baeza, E., Jehl, N., Jego, Y., Duclos, M. J. and Le Bihan-Duvale, E. (2005). Variations in chicken breast meat quality : implications of struggle and muscle glycogen content at death, Bri  Poult Sci, 46:572-579.
  7. Bianchi, M., Petracci, M. and Cavani, C. (2006). The influence of genotype, market live weight, transportaion and holding conditions prior to slaughter on broiler breast meat color, Poult Sci, 85:123-128.
  8. Cavitt, L., Youm, G., Meullenet, J., Owens, C. and Xiong, R. (2004). Prediction of poultry meat tenderness using razor blade shear forcé, allo-kramer shear and sarcomere length, J Food Sci, 69:11-15.
  9. Comert, M., Sayan, Y., Kurkpamar, F., Bayrqaktar, H. and Mert, S. (2016). Comparison of carcass characteristics, meat quality and blood parameters of slow and fast grown female broiler chickens raised in organic or conventional production system, Asian-Austra J Anim Sci, 29(7):987-997.
  10. Dal Bosco, A., Mugnai, C., Ruggeri, S., Mattioli, S. and Castellini, C. (2012). Fatty acid composition of meat and estimated indices of lipid metabolism in different poultry reared under organic system, Poult Sci, 91: 2039-2045.
  11. Debut, M., Le Bihan-Duvale, E. and Berri, C. (2004). Impact des conditions de pre-abattage sur la qualite technologique de la viande de volaille, Sciences et Techniques Avicoles, 48:4-13.
  12. Duclos, M. J., Berri, C. and Le Bihan-Duvale, E. (2007). Muscle growth and meat quality, J Applied Poult Res, 16:107-112.
  13. Fanatico, A. C., Cavitt, L. C., Pillai, P. B., Emmert, J. L. and Owens, C. M. (2005). Evaluation of slower-growing broiler genotypes grown with and without outdoor access: Meat Quality, Poult Sci, 84: 1785-1790.
  14. Fanatico, A. C., Pillai, P. B., Emmert, J. L. and Owens, C. M. (2007). Meat quality of slow-and fast growing genotypes fed low nutrient or standard diets and raised indoors or with outdoor access, Poult Sci, 86:2245-2255.
  15. Fletcher, D. L. (2002). Poultry meat quality, World’s Poult Sci J, 58:131-145.
  16. Guan, R., Fei, L. Y. U., Chen, X., Jie-qing, M. A., Han Jiang and Chao-geng, X. I. A. O. (2013). Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stocks, J Zhejiang University-Science B (Biomed & Biotechnol), 14:896-902.
  17. Intarapichet, K. O., Suksombat, W. and Maikhunthod, B. (2008). Chemical composition, fatty acid, collagen and cholesterol contents of Thai hybrid native and broiler chicken meats, J Poult Sci, 45:7-14.
  18. Jaturasitha, S., Kayan, A. and Wicke, M. (2008). Carcass and meat characteristics of male chickens between Thai indigenous compared with improved layer breeds and their cross bred, Arch Tierz, Dummerstorf, 51: 283-294.
  19. Jia, J., Ahmad, I., Liu Y., Xu, Z. and Duan, X. (2018). Selection for growth rate and body size have altered the expression profiles of somatotropic axis genes in chickens, PLos ONE 13(4):e0195378.
  20. Katekhaye, A. (2017). PhD thesis submitted to PVNR Veterinary University, Hyderabad.
  21. Katekhaye, A., Shashikumar, M., Reddy, K. K. and Kessava Rao (2017). Comparative study on carcass characteristic of shrinidhi and vanaraja chicken varieties, J Meat Sci, 23-34.
  22. Khoshoii, A. A., Mobini, B. and Rahimi, E.  (2013). Comparison of chicken strains : muscle fiber diameter and numbers in Pectoralis superficialis muscle, Global Veterinaria, 11:55-58.
  23. Kokoszynski, D., Bernack, Z., Korytkowska, H., Krajewski, K. and Skrobiszewska, L. (2013). Carcass composition and physicochemical and sensory properties of meat from broiler chickens of different origin, J Cen Eur Agri, 14:781-793.
  24. Kumar, S., Anjaneyulu, A. S. R., Majumdar, S., Gadekar, Y. P., Patel, A and Singh, R. P. (2011)a. Physico-chemical and functional parameters of Black turkey, Beltsville white turkey and broiler spent hen meat, Ind J Poult Sci, 46(3):365-369.
  25. Kumar, S. M., Reddy, K. K., Reddy, G. V. B., Reddy, S. K., Chaturvedi, K. A. and Krishnaiah, N. (2011)b. Influence of age and sex on meat fatty acid profiles and cholesterol in different strains of Japanese quail meat, J Meat Sci, 7(2):13-16.
  26. Lawrie, R.A. (1985). Meat Sci, Pergammon Press, New York.
  27. Lawrie, R.A. (1991). Meat Sci, Pergamon Press, Oxford, Pp 293.
  28. Le Bihan-Duvale, E. (2003). Genetic variability of poultry meat. Pages 11-20 in Proc.52nd annu. Natl. Breeders Roundtable, May 8-9, St. Louis, MO. US Poultry Egg Association Tucker, GA.
  29. Le Bihan-Duvale, E. (2004). Genetic variability within and between breeds of poultry technological meat quality, World’s Poult Sci J, 60:331-340.
  30. Lichovnikova, M., Jandasek, J., Juzl, M. and Drackova, E. (2009). The meat quality of layer males from free range in comparison with fast growing chickens, Czech J Anim Sci 54:490-497.
  31. Liu, F. and Niu, Z. (2008). Carcass quality of different meat-typed chickens when achieve a common physiological body weight, Inter J Poult Sci,7:319-322.
  32. Lonergan, S. M., Deeb, N., Fedler, C. A. and Lamont, S. J. (2003). Breast meat quality and composition in unique chicken populations, Poult Sci, 82:1990-1994.
  33. Muth P. C. and Zarate A. V. (2017). Breast  meat quality of chickens with divergent growth rates and its relation to growth curve parameters, Arch Anim Breed, 60:427-437
  34. Ni Wayan Suriani, Purnomo, H., Estiasih, T. and Suwetja, I. K. (2014). Physico-chemical properties, fatty acids profile and colesterol content of indigenous Manado chicken, broiler and spent hen meat, Inter J Chem Technol Res, 6:3896-3902.
  35. Padhi,  M. K. (2016). Importance of indigenous breeds of chicken for rural economy and their improvements for higher production performance, Scientifica, pages 9.
  36. Petracci, M., Sirri, M., Mazzoni, M. and Meluzzi, A. (2013). Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids, Poult Sci, 92:2438 -2447.
  37. Poltowicz, K. (2000). Effect of breast muscles initial pH on selected indicators of meat of broiler chickens of three genotypes. In polish, summary in English. Roczniki Naukowe Zootechniki, 8: 161-165.
  38. Popova, T., Petkov, E. and Ignatova, M. (2018). Fatty acid composition of breast meat in two lines of slow-growing chickens reared conventionally or on pasture, Food Sci and Applied Biotechnol, 1(1):70-76.
  39. Project Directorate on Poultry Research, Hyderabad  - Annual Report (2016-17).
  40. Qiao, M., Fletcher, D. L., Smith, D. P. and Northcutt, J. K. (2001). The effect of broiler breast meat color on pH, moisture, water holding capacity and emulsification capacity, Poult Sci, 80: 676-680.
  41. Rajakumar, N., Narasimha Murthy, H. N., Gopinath, C. R. and Veeregowda, B. M. (2013). Studies on carcass quality traits of indigenous chicken of Bangalore division of Karnataka, J Meat Sci, 9:10-15.
  42. Rajkumar U., Muthukumar M., Haunshi S., Niranjan M., Raju M.V., Rama Rao S. V. and Chatterjee R.N. (2016). Comparative evaluation of carcass traits and meat quality in native Aseel chickens and comercial broilers, Br Poult Sci, 57(3):339-347.
  43. Santos, A. L., Sakomura, N. K., Freitas, E. R., Fortes, C. M. S. and Carrilho, E. N. M. (2005). Comparison of free range broiler chicken strains raised in confined or semi-confined systems, Revista Brasileira de Ciencia Avicola, 7(2):85-92.
  44. Schreurs, F. J. G., Van der Heide, D., Leenstra, F. R. and Wit, W. de. (1995). Endogenous proteolytic enzymes in chicken muscles. Difference among strains with different growth rates and protein efficiencies, Poult Sci, 74:523-537.
  45. Sharma, C. K., Tanwar, V. K., Singh, P. K. and Girish, P. S. (2012). Comparative study on physico chemical and sensory characteristics of guinea fowl and desi fowl meat, Ind J Poult Sci, 47(1):121-124.
  46. Tang, H., Gong, Y. Z., Wu, C. X., Jiang, J., Wang, Y. and Li, K. (2009). Variation of meat quality traits among five genotypes of chicken, Poult Sci, 88: 2212-2218.
  47. Tumova, E. and Teimouri, A. (2009). Chicken muscle fibres characteristics and meat quality : A review, Scientia Agriculturae Bohemica, 40:253-258.
  48. Umaya Suganthi, U. R. (2014). The uniqueness of immunocompetance and meat quality of native chickens : A specialized review, World J Pharmacy and Pharmaceutical Sci, 3(2):2576-2588.
  49. Vieira, C., Diaz, M.T., Martinez, B. and Garcia-Cachan, M. D. (2009). Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbreed beef at different states of ageing, Meat Sci, 83:398-404.
  50. Wattanachant, S. (2008). Factors affecting the quality characteristics of Thai indigenous chicken meat, Suranaree J  Sci and Technol, 15:317-322.
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    Reviewer Article

    volume 40 issue 2 (june 2019) : 150-156,   Doi: 10.18805/ag.R-1863

    Review on Slow and Fast Growing Chicken Varieties Physicochemical Qualities

    A
    Anita Katekhaye
    1<div style="text-align: justify;">Department of Livestock Products Technology, KNP Veterinary College, Shirwal, Satara, Maharashtra, India,</div>
    Cite article:- Katekhaye Anita (2019). Review on Slow and Fast Growing Chicken Varieties Physicochemical Qualities. Agricultural Reviews. 40(2): 150-156. doi: 10.18805/ag.R-1863.

    ABSTRACT

    India is the fourth largest chicken producer after China, Brazil, and the USA. The per capita consumption of chicken has gone up from 400 gm to 2.5 kg per year, and human nutritionists recommend 10 kg chicken per year. To feed billions of Indian population, there is a lot of scope for the chicken industry to enhance the production. At the same time, many studies revealed that genotype significantly affects functional properties as well as the nutritional characteristics of chicken. The fast-growing chicken strains appear to be more attractive both for industrial and consumer use whereas from a nutritional point of view meat from slow growing chicken strains appears healthier (less fat and higher content of n-3 PUFA) and thus might better fit with the consumer's prospect. In acceptability for meat quality, slow growing chicken showed the better sensory quality of the chicken breast meat. Thus, for the demand of customer's for the higher quality of chicken meat, it is suggested to use slow growing chicken in alteration to fast-growing broilers. This review deals with the effects of genotypes (slow growing and fast growing broilers) on physicochemical and organoleptic traits of chicken.

    REFERENCES

    1. Abdullah, A. Y., Al-Beitawi, N. A., Rjoup, M. M. S., Qudsieh, R. I. and Ishmais, M. A. A. (2010). Growth  performance, carcass and meat quality characteristics of different comercial crosses of broiler strains of chicken, J Poult Sci, 47(1):12-21.
    2. Allen, C. D., Russel, S. M. and Fletcher, D. L. (1997). The relationship of broiler breast meat color and pH to shelf-life and odor development, Poult Sci, 76:1042-1046.
    3. Alvarado, C. Z., Wenger, E. and O’Keefe, S. F. (2005). Consumer perceptions of meat quality and shelf-life in commercially raised broilers compared to organic free range broilers. In: Proceedings XVII European Symposium on the quality of poultry meat 23-26 may, 2005. Doorwerth, Netherlands. 257-261.
    4. APEDA (2016). Agricultural and Processed Food Products Export Development Authority.
    5. Berri, C., Wacrenier, N., Millet, N. and Le Bihan-Duvale, E. (2001). Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and comercial lines, Poult Sci, 80:833-838.
    6. Berri, C., Debut, M., Sante-Lhoutellier, V., Arnould, C., Boutten, B., Sellier, N., Baeza, E., Jehl, N., Jego, Y., Duclos, M. J. and Le Bihan-Duvale, E. (2005). Variations in chicken breast meat quality : implications of struggle and muscle glycogen content at death, Bri  Poult Sci, 46:572-579.
    7. Bianchi, M., Petracci, M. and Cavani, C. (2006). The influence of genotype, market live weight, transportaion and holding conditions prior to slaughter on broiler breast meat color, Poult Sci, 85:123-128.
    8. Cavitt, L., Youm, G., Meullenet, J., Owens, C. and Xiong, R. (2004). Prediction of poultry meat tenderness using razor blade shear forcé, allo-kramer shear and sarcomere length, J Food Sci, 69:11-15.
    9. Comert, M., Sayan, Y., Kurkpamar, F., Bayrqaktar, H. and Mert, S. (2016). Comparison of carcass characteristics, meat quality and blood parameters of slow and fast grown female broiler chickens raised in organic or conventional production system, Asian-Austra J Anim Sci, 29(7):987-997.
    10. Dal Bosco, A., Mugnai, C., Ruggeri, S., Mattioli, S. and Castellini, C. (2012). Fatty acid composition of meat and estimated indices of lipid metabolism in different poultry reared under organic system, Poult Sci, 91: 2039-2045.
    11. Debut, M., Le Bihan-Duvale, E. and Berri, C. (2004). Impact des conditions de pre-abattage sur la qualite technologique de la viande de volaille, Sciences et Techniques Avicoles, 48:4-13.
    12. Duclos, M. J., Berri, C. and Le Bihan-Duvale, E. (2007). Muscle growth and meat quality, J Applied Poult Res, 16:107-112.
    13. Fanatico, A. C., Cavitt, L. C., Pillai, P. B., Emmert, J. L. and Owens, C. M. (2005). Evaluation of slower-growing broiler genotypes grown with and without outdoor access: Meat Quality, Poult Sci, 84: 1785-1790.
    14. Fanatico, A. C., Pillai, P. B., Emmert, J. L. and Owens, C. M. (2007). Meat quality of slow-and fast growing genotypes fed low nutrient or standard diets and raised indoors or with outdoor access, Poult Sci, 86:2245-2255.
    15. Fletcher, D. L. (2002). Poultry meat quality, World’s Poult Sci J, 58:131-145.
    16. Guan, R., Fei, L. Y. U., Chen, X., Jie-qing, M. A., Han Jiang and Chao-geng, X. I. A. O. (2013). Meat quality traits of four Chinese indigenous chicken breeds and one commercial broiler stocks, J Zhejiang University-Science B (Biomed & Biotechnol), 14:896-902.
    17. Intarapichet, K. O., Suksombat, W. and Maikhunthod, B. (2008). Chemical composition, fatty acid, collagen and cholesterol contents of Thai hybrid native and broiler chicken meats, J Poult Sci, 45:7-14.
    18. Jaturasitha, S., Kayan, A. and Wicke, M. (2008). Carcass and meat characteristics of male chickens between Thai indigenous compared with improved layer breeds and their cross bred, Arch Tierz, Dummerstorf, 51: 283-294.
    19. Jia, J., Ahmad, I., Liu Y., Xu, Z. and Duan, X. (2018). Selection for growth rate and body size have altered the expression profiles of somatotropic axis genes in chickens, PLos ONE 13(4):e0195378.
    20. Katekhaye, A. (2017). PhD thesis submitted to PVNR Veterinary University, Hyderabad.
    21. Katekhaye, A., Shashikumar, M., Reddy, K. K. and Kessava Rao (2017). Comparative study on carcass characteristic of shrinidhi and vanaraja chicken varieties, J Meat Sci, 23-34.
    22. Khoshoii, A. A., Mobini, B. and Rahimi, E.  (2013). Comparison of chicken strains : muscle fiber diameter and numbers in Pectoralis superficialis muscle, Global Veterinaria, 11:55-58.
    23. Kokoszynski, D., Bernack, Z., Korytkowska, H., Krajewski, K. and Skrobiszewska, L. (2013). Carcass composition and physicochemical and sensory properties of meat from broiler chickens of different origin, J Cen Eur Agri, 14:781-793.
    24. Kumar, S., Anjaneyulu, A. S. R., Majumdar, S., Gadekar, Y. P., Patel, A and Singh, R. P. (2011)a. Physico-chemical and functional parameters of Black turkey, Beltsville white turkey and broiler spent hen meat, Ind J Poult Sci, 46(3):365-369.
    25. Kumar, S. M., Reddy, K. K., Reddy, G. V. B., Reddy, S. K., Chaturvedi, K. A. and Krishnaiah, N. (2011)b. Influence of age and sex on meat fatty acid profiles and cholesterol in different strains of Japanese quail meat, J Meat Sci, 7(2):13-16.
    26. Lawrie, R.A. (1985). Meat Sci, Pergammon Press, New York.
    27. Lawrie, R.A. (1991). Meat Sci, Pergamon Press, Oxford, Pp 293.
    28. Le Bihan-Duvale, E. (2003). Genetic variability of poultry meat. Pages 11-20 in Proc.52nd annu. Natl. Breeders Roundtable, May 8-9, St. Louis, MO. US Poultry Egg Association Tucker, GA.
    29. Le Bihan-Duvale, E. (2004). Genetic variability within and between breeds of poultry technological meat quality, World’s Poult Sci J, 60:331-340.
    30. Lichovnikova, M., Jandasek, J., Juzl, M. and Drackova, E. (2009). The meat quality of layer males from free range in comparison with fast growing chickens, Czech J Anim Sci 54:490-497.
    31. Liu, F. and Niu, Z. (2008). Carcass quality of different meat-typed chickens when achieve a common physiological body weight, Inter J Poult Sci,7:319-322.
    32. Lonergan, S. M., Deeb, N., Fedler, C. A. and Lamont, S. J. (2003). Breast meat quality and composition in unique chicken populations, Poult Sci, 82:1990-1994.
    33. Muth P. C. and Zarate A. V. (2017). Breast  meat quality of chickens with divergent growth rates and its relation to growth curve parameters, Arch Anim Breed, 60:427-437
    34. Ni Wayan Suriani, Purnomo, H., Estiasih, T. and Suwetja, I. K. (2014). Physico-chemical properties, fatty acids profile and colesterol content of indigenous Manado chicken, broiler and spent hen meat, Inter J Chem Technol Res, 6:3896-3902.
    35. Padhi,  M. K. (2016). Importance of indigenous breeds of chicken for rural economy and their improvements for higher production performance, Scientifica, pages 9.
    36. Petracci, M., Sirri, M., Mazzoni, M. and Meluzzi, A. (2013). Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids, Poult Sci, 92:2438 -2447.
    37. Poltowicz, K. (2000). Effect of breast muscles initial pH on selected indicators of meat of broiler chickens of three genotypes. In polish, summary in English. Roczniki Naukowe Zootechniki, 8: 161-165.
    38. Popova, T., Petkov, E. and Ignatova, M. (2018). Fatty acid composition of breast meat in two lines of slow-growing chickens reared conventionally or on pasture, Food Sci and Applied Biotechnol, 1(1):70-76.
    39. Project Directorate on Poultry Research, Hyderabad  - Annual Report (2016-17).
    40. Qiao, M., Fletcher, D. L., Smith, D. P. and Northcutt, J. K. (2001). The effect of broiler breast meat color on pH, moisture, water holding capacity and emulsification capacity, Poult Sci, 80: 676-680.
    41. Rajakumar, N., Narasimha Murthy, H. N., Gopinath, C. R. and Veeregowda, B. M. (2013). Studies on carcass quality traits of indigenous chicken of Bangalore division of Karnataka, J Meat Sci, 9:10-15.
    42. Rajkumar U., Muthukumar M., Haunshi S., Niranjan M., Raju M.V., Rama Rao S. V. and Chatterjee R.N. (2016). Comparative evaluation of carcass traits and meat quality in native Aseel chickens and comercial broilers, Br Poult Sci, 57(3):339-347.
    43. Santos, A. L., Sakomura, N. K., Freitas, E. R., Fortes, C. M. S. and Carrilho, E. N. M. (2005). Comparison of free range broiler chicken strains raised in confined or semi-confined systems, Revista Brasileira de Ciencia Avicola, 7(2):85-92.
    44. Schreurs, F. J. G., Van der Heide, D., Leenstra, F. R. and Wit, W. de. (1995). Endogenous proteolytic enzymes in chicken muscles. Difference among strains with different growth rates and protein efficiencies, Poult Sci, 74:523-537.
    45. Sharma, C. K., Tanwar, V. K., Singh, P. K. and Girish, P. S. (2012). Comparative study on physico chemical and sensory characteristics of guinea fowl and desi fowl meat, Ind J Poult Sci, 47(1):121-124.
    46. Tang, H., Gong, Y. Z., Wu, C. X., Jiang, J., Wang, Y. and Li, K. (2009). Variation of meat quality traits among five genotypes of chicken, Poult Sci, 88: 2212-2218.
    47. Tumova, E. and Teimouri, A. (2009). Chicken muscle fibres characteristics and meat quality : A review, Scientia Agriculturae Bohemica, 40:253-258.
    48. Umaya Suganthi, U. R. (2014). The uniqueness of immunocompetance and meat quality of native chickens : A specialized review, World J Pharmacy and Pharmaceutical Sci, 3(2):2576-2588.
    49. Vieira, C., Diaz, M.T., Martinez, B. and Garcia-Cachan, M. D. (2009). Effect of frozen storage conditions (temperature and length of storage) on microbiological and sensory quality of rustic crossbreed beef at different states of ageing, Meat Sci, 83:398-404.
    50. Wattanachant, S. (2008). Factors affecting the quality characteristics of Thai indigenous chicken meat, Suranaree J  Sci and Technol, 15:317-322.
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