ArticleFoods (Basel, Switzerland)2022
Evaluation of Commercial Meat Products of Red Chicken Reared under LED Lights.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Who cites it
2 citing papers in PubMed, 4 citations in OpenAlex.
- Label-free liquid chromatography-mass spectrometry comparison of the breast muscle proteome profiles in two fast-growing broilers.Scientific reports · 2024Article
- Effect of Lighting Methods on the Production, Behavior and Meat Quality Parameters of Broiler Chickens.Animals : an open access journal from MDPI · 2024Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The objective of our study was to investigate the role of three different light-color temperatures of Light-Emitting Diodes (LEDs) [Neutral (K=3300-3700); Warm (K=3000-2500) and Cool (K=5500-6000)] on the qualitative attributes of breast meat obtained from male AZ Extra Heavy Red chickens. The comparison was made with meat deriving from chickens reared in the presence of classic neon lighting (Control). The meat was analyzed for the determination of both physical and chemical properties (cooking loss, moisture, total lipids and fatty acid composition). Furthermore, meat samples subjected to cooking were also analyzed for the identification of volatile compounds produced during the process; such evaluation was performed both immediately after cooking (T0) and after 7 days (T7) of cooked-meat storage at 4 °C. Cooking-loss values were higher for samples from chickens raised with Neutral LED (
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Registered trials
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