PETRACCI M.; MUDALAL S.; SOGLIA F.; CAVANI C., Meat quality in fast-growing broiler chickens, «WORLD'S POULTRY SCIENCE JOURNAL», 2015, 71, pp. 363 - 374 [Scientific article]
MAZZONI M.; PETRACCI M.; MELUZZI A.; CAVANI C.; CLAVENZANI P.; SIRRI F., Relationship between pectoralis major muscle histology and quality traits of chicken meat, «POULTRY SCIENCE», 2015, 94, pp. 123 - 130 [Scientific article]Open Access
PETRACCI M.; LAGHI L.; RIMINI S.; ROCCULI P.; CAPOZZI F.; CAVANI C., Chicken breast meat marinated with increasing levels of sodium bicarbonate, «JOURNAL OF POULTRY SCIENCE», 2014, 51, pp. 206 - 212 [Scientific article]
A. Funaro; V. Cardenia; M. Petracci; S. Rimini; M. T. Rodriguez-Estrada; C. Cavani, Comparison of meat quality characteristics and oxidative stability between conventional and free range chickens, «POULTRY SCIENCE», 2014, 93, pp. 1511 - 1522 [Scientific article]
PETRACCI M.; MUDALAL S.; BABINI E.; CAVANI C., Effect of white striping on chemical composition and nutritional value of chicken breast meat, «ITALIAN JOURNAL OF ANIMAL SCIENCE», 2014, 13, Article number: 3138 , pp. 179 - 183 [Scientific article]Open Access
LORENZI M; MUDALAL S.; CAVANI C.; PETRACCI M., Incidence of white striping under commercial conditions in medium and heavy broiler chickens in Italy, «JOURNAL OF APPLIED POULTRY RESEARCH», 2014, 23, pp. 754 - 758 [Scientific article]
SOGLIA F.; PETRACCI M.; MUDALAL S.; VANNINI L.; GOZZI G.; CAMPRINI L.; CAVANI C., Partial replacement of sodium chloride with potassium chloride in marinated rabbit meat, «INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY», 2014, 49, pp. 2184 - 2191 [Scientific article]
PETRACCI M.; RIMINI S.; MANFREDA G.; CAVANI C., Quality of ground pork meat obtained using mechanical desinewing, «ITALIAN JOURNAL OF FOOD SCIENCE», 2014, 26, pp. 412 - 419 [Scientific article]
MUDALAL S.; BABINI E.; CAVANI C.; PETRACCI M., Quantity and functionality of protein fractions in chicken breast fillets affected by white striping, «POULTRY SCIENCE», 2014, 93, pp. 2108 - 2116 [Scientific article]
RIMINI S.; PETRACCI M.; SMITH D.P., The use of thyme and orange essential oils blend to improve quality traits of marinated chicken meat, «POULTRY SCIENCE», 2014, 93, pp. 2096 - 2102 [Scientific article]
PETRACCI M.; SIRRI F.; MAZZONI M.; MELUZZI A., Comparison of breast muscle traits and meat quality characteristics in 2 commercial chicken hybrids, «POULTRY SCIENCE», 2013, 92, pp. 2438 - 2447 [Scientific article]
PETRACCI M.; BIANCHI M.; MUDALAL S.; CAVANI C., Functional ingredients for poultry meat products, «TRENDS IN FOOD SCIENCE & TECHNOLOGY», 2013, 33, pp. 27 - 39 [Scientific article]
PETRACCI M.; MUDALAL S.; BONFIGLIO A.; CAVANI C., Occurrence of white striping under commercial conditions and its impact on breast meat quality in broiler chickens, «POULTRY SCIENCE», 2013, 92, pp. 1670 - 1675 [Scientific article]
PETRACCI M.; RIMINI S.; MULDER R.W.A.W.; CAVANI C., Quality characteristics of frozen broiler breast meat pretreated with increasing concentrations of sodium chloride, «JOURNAL OF POULTRY SCIENCE», 2013, 50, pp. 396 - 401 [Scientific article]
PETRACCI M.; CAVANI C., Rabbit meat processing: historical perspective to future directions, «WORLD RABBIT SCIENCE», 2013, 21, pp. 217 - 226 [Scientific article]Open Access
