Poultry meat quality
| dc.contributor.author | John Doe | |
| dc.date.accessioned | 2026-02-26T07:14:11Z | |
| dc.date.issued | 2025-04-25 | |
| dc.description.abstract | Poultry meat quality is primarily defined by appearance (skin/meat color), texture (tenderess), flavor, and juiciness, which together determine consumer satisfaction and purchase intent. Key indicators include pH, water-holding capacity, and freedom from defects like bruises, with texture being the most critical sensory property | |
| dc.identifier.uri | https://dspace.ac.lk/handle/123456789/181 | |
| dc.title | Poultry meat quality | |
| dc.type | Article |