1. Abeni F, Bergoglio G (2001) Characterization of different strains of broiler chicken by carcass measurements, chemical and physical parameters and NIRS on breast muscle. Meat Sci. doi: 10.1016/S0309-1740(00)00084-X
2. AOAC Authors (2006) Official methods of analysis proximate analysis and calculations total fat meat—item 25. Association of Analytical Communities, Gaithersburg, MD, 17th edn. Reference data: method 960.39 (39.1.05); NFNAP; LIPD; FA
3. AOAC Authors (2006) Official methods of analysis proximate analysis and calculations ash determination (Ash)—item 51. Association of Analytical Communities, Gaithersburg, MD, 17th edn. Reference data: method 942.05; MIN; ASH
4. AOAC Authors (2006) Official methods of analysis proximate analysis and calculations crude protein meat and meat products including pet foods—item 80. Association of Analytical Communities, Gaithersburg, MD, 17th edn. Reference data: method 992.15 (39.1.16); NFNAP; NITR; NT
5. AOAC Authors (2006) Official methods of analysis proximate analysis and calculations moisture (M) meat—item 108. Association of Analytical Communities, Gaithersburg, MD, 17th edn. Reference data: method 950.46 (39.1.02); NFNAP; WATER