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]
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]
