Sirri, F.; Maiorano, G.; Tavaniello, S.; Chen, J.; Petracci, M.; Meluzzi, A., Effect of different levels of dietary zinc, manganese, and copper from organic or inorganic sources on performance, bacterial chondronecrosis, intramuscular collagen characteristics, and occurrence of meat quality defects of broiler chickens, «POULTRY SCIENCE», 2016, 95, pp. 1813 - 1824 [Scientific article]Open Access
Soglia, Francesca; Laghi, Luca; Canonico, Luca; Cavani, Claudio; Petracci, Massimiliano, Functional property issues in broiler breast meat related to emerging muscle abnormalities, «FOOD RESEARCH INTERNATIONAL», 2016, 89, pp. 1071 - 1076 [Scientific article]
Soglia, F; Mudalal, S; Babini, E; Di Nunzio, M; Mazzoni, M; Sirri, F; Cavani, C; Petracci, M, Histology, composition, and quality traits of chicken Pectoralis major muscle affected by wooden breast abnormality, «POULTRY SCIENCE», 2016, 95, pp. 651 - 659 [Scientific article]Open Access
Soglia, Francesca; Petracci, Massimiliano; Ertbjerg, Per, Novel DNPH-based method for determination of protein carbonylation in muscle and meat, «FOOD CHEMISTRY», 2016, 197, pp. 670 - 675 [Scientific article]
TROCINO A.; PICCIRILLO A.; BIROLO, M.; RADAELLI, G.; BERTOTTO D.; FILIOU E.; PETRACCI M.; XICCATO G., Effect of genotype, gender and feed restriction on growth, meat quality and the occurrence of white striping and wooden breast in broiler chickens, «POULTRY SCIENCE», 2015, 12, pp. 2996 - 3004 [Scientific article]Open Access
MUDALAL S.; LORENZI M.; SOGLIA F.; CAVANI C.; PETRACCI M., Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat, «ANIMAL», 2015, 9, pp. 728 - 734 [Scientific article]Open Access
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]
