Research Articles (Published online: 03-09-2026)
COLOUR CHARACTERISTICS AND LIPID OXIDATION PROFILE OF SCIENTIFICALLY SLAUGHTERED, COLD SLAUGHTERED AND COMMERCIALLY AVAILABLE BROILER CHICKEN MEAT DURING EARLY POST-MORTEM INTERVALS
Hridhya Vijay C, Irshad A*, Vasudevan V N, Suresh N Nair, Sathu T, Geetha N, Chinnu M V, Silpa S, Akhila V V and Thulasi K
jivaonline, 83-101
Hridhya Vijay C, Irshad A*, Vasudevan V N, Suresh N Nair, Sathu T, Geetha N, Chinnu M V, Silpa S, Akhila V V and Thulasi K:
Abstract
The rapid expansion of the poultry sector has increased the demand for broiler chicken meat, but it has also raised concerns regarding quality assurance,
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Article history: Received: 07-08-2026, Accepted : 26-08-2026, Published online: 03-09-2026