meat capon
Selected indexed studies
- Physicochemical composition and sensory quality evaluation of capon and rooster meat. (Poult Sci, 2016) [PMID:26957630]
- Physicochemical characteristics of meat from capons derived from the crossing of conserved breed hens and meat roosters. (Poult Sci, 2023) [PMID:36764135]
- Differences in textural properties of cooked caponized and broiler chicken breast meat. (Poult Sci, 2017) [PMID:28339836]
_Worker-drafted node — pending editorial review._
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- Physicochemical composition and sensory quality evaluation of capon and rooster meat. (2016) pubmed
- Physicochemical characteristics of meat from capons derived from the crossing of conserved breed hens and meat roosters. (2023) pubmed
- Differences in textural properties of cooked caponized and broiler chicken breast meat. (2017) pubmed
- Sensory evaluation of poultry meat: A comparative survey of results from normal sighted and blind people. (2019) pubmed
- Suitability of layer-type male chicks for capon production. (2019) pubmed
- Influence of breed on physicochemical properties of meat from capons. (2025) pubmed
- The sex impact on the technological and chemical characteristics of meat derived from the Polish native chicken breed. (2023) pubmed
- Chemical caponizing. (1951) pubmed
- Effects of caponization and age on the histology, lipid localization and fibre diameter in muscles of Rhode Island Red cockerels. (2024) pubmed
- Effect of caponisation on physicochemical and sensory characteristics of chickens. (2016) pubmed