548 results on '"Petracci, Massimiliano"'
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2. Dielectric spectroscopy and TD-NMR investigation for assessing water solid dynamics in normal and wooden breast chicken
3. Changes in the microbiota and colour of pork meat batter during refrigerated storage in relation to the application of High Hydrostatic Pressure
4. A methodological review in sensory analyses of chicken meat
5. Endoplasmic reticulum stress and associated apoptosis are linked with the pathogenesis of white striping in broiler breast muscles
6. RNA-sequencing revisited data shed new light on wooden breast myopathy
7. Partial substitution of soybean meal with microalgae meal (Arthrospira spp. – Spirulina) in grower and finisher diets for broiler chickens: implications on performance parameters, footpad dermatitis occurrence, breast meat quality traits, amino acid digestibility and plasma metabolomics profile
8. Review: Myopathies in broilers: supply chain approach to provide solutions to challenges related to raising fast growing birds
9. Time course evaluation of collagen type IV in Pectoralis major muscles of broiler chickens selected for different growth-rates
10. Spectrophotometric Analysis of Protein Carbonyls Carbonyls
11. Safety and technological issues of dry fermented sausages produced without nitrate and nitrite
12. Nutritional Composition, Technological Quality, and Sensory Attributes of Chicken Breast Meat Affected by White Striping, Wooden Breast, and Spaghetti Meat: A Comprehensive Evaluation.
13. Monitoring of white striping and wooden breast cases and impacts on quality of breast meat collected from commercial broilers (Gallus gallus)
14. PEF-treated plant and animal tissues: Insights by approaching with different electroporation assessment methods
15. The role of histidine dipeptides on postmortem acidification of broiler muscles with different energy metabolism
16. Spectrophotometric Analysis of Protein Carbonyls
17. Dietary supplementation with Chlorella vulgaris in broiler chickens submitted to heat stress: Effects on growth performance and meat quality
18. Weighted gene co-expression network analysis identifies molecular pathways and hub genes involved in broiler White Striping and Wooden Breast myopathies
19. Consumer Perception and Liking of Parmigiano Reggiano Protected Designation of Origin (PDO) Cheese Produced with Milk from Cows Fed Fresh Forage vs. Dry Hay
20. Comparison of quality traits among breast meat affected by current muscle abnormalities
21. Valorization of meat by-products
22. List of Contributors
23. In-ovo feeding with creatine monohydrate: implications for chicken energy reserves and breast muscle development during the pre-post hatching period
24. Quality characterization of eggs from Romagnola hens, an Italian local breed
25. Time course evaluation of Collagen type IV in Pectoralis major muscles of broiler chickens selected for different growth-rates
26. Impact of chronic heat stress on behavior, oxidative status and meat quality traits of fast-growing broiler chickens
27. Superficial and deep changes of histology, texture and particle size distribution in broiler wooden breast muscle during refrigerated storage
28. Toward Sustainable and Healthy Fish Products—The Role of Feeding and Preservation Techniques
29. High-Intensity Ultrasonication as an Innovative Approach for the Softening of Wooden Breast Meat in Broilers
30. Detection of differentially expressed genes in broiler pectoralis major muscle affected by White Striping – Wooden Breast myopathies
31. Sensory and rapid instrumental methods as a combined tool for quality control of cooked ham
32. Functional property issues in broiler breast meat related to emerging muscle abnormalities
33. Technofunctional Ingredients for Meat Products
34. Applications in Meat Products
35. Contributors
36. Contributors
37. Nutritional and feeding strategies for controlling breast muscle myopathy occurrence in broiler chickens: a survey of the published literature
38. Wooden breast, white striping and spaghetti meat: chemical composition, technological quality, microbiological profile and sensory attributes of broiler breasts
39. Metabolic and microbiota response to arginine supplementation and cyclic heat stress in broiler chickens
40. Report on the effect of feeding alternative proteins on productive traits, physiological indicators, gut health and product quality and safety in chickens and turkeys
41. Nutritional and Feeding Strategies for Controlling Breast Muscle Myopathy Occurrence in Broiler Chickens: A Survey of the Published Literature
42. Wooden Breast, White Striping and Spaghetti Meat: Chemical Composition, Technological Quality, Microbiological Profile and Sensory Attributes of Broiler Breasts
43. Rising Stars in Avian Physiology: 2022
44. Editorial: Rising stars in avian physiology: 2022
45. The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat
46. Impact of chronic heat stress on behavior, oxidative status and meat quality traits of fast-growing broiler chickens.
47. Effect of dietary arginine to lysine ratios on productive performance, meat quality, plasma and muscle metabolomics profile in fast-growing broiler chickens
48. Current meat quality challenges for the poultry industry – a review
49. The Impact of Thyme and Oregano Essential Oils Dietary Supplementation on Broiler Health, Growth Performance, and Prevalence of Growth-Related Breast Muscle Abnormalities
50. Effects of the dietary zinc source and vitamin E level on live weight and carcass yield and meat quality in male broilers reared under chronic cyclic heat stress conditions in the finisher phase
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