Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review

Published:2020-05-29 Issue:8 Volume:13 Page:1280-1291
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Dong Ming^ORCID,Chen Hongqiang,Zhang Yumei,Xu Yujuan,Han Minyi,Xu Xinglian,Zhou Guanghong

Funder

National Natural Science Foundation of China

China Agriculture Research System (CARS-41) funded by the Chinese Ministry of Agriculture

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-020-02464-3.pdf

Reference77 articles.

1. Anang, D. M., Rusul, G., Ling, F. H., & Bhat, R. (2010). Inhibitory effects of lactic acid and lauricidin on spoilage organisms of chicken breast during storage at chilled temperature. International Journal of Food Microbiology, 144(1), 152–159. https://doi.org/10.1016/j.ijfoodmicro.2010.09.014.

2. Barbut, S. (1993). Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Research International, 26(1), 39–43. https://doi.org/10.1016/0963-9969(93)90103-P.

3. Barbut, S. (2009). Pale, soft, and exudative poultry meat—reviewing ways to manage at the processing plant. Poultry Science, 88(7), 1506–1512. https://doi.org/10.3382/ps.2009-00118.

4. Barbut, S., Zhang, L., & Marcone, M. (2005). Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poultry Science, 84(5), 797–802. https://doi.org/10.1093/ps/84.5.797.

5. Barbut, S., Sosnicki, A. A., Lonergan, S. M., Knapp, T., Ciobanu, D. C., Gatcliffe, L. J., Huff-Lonergan, E., & Wilson, E. W. (2008). Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. Meat Science, 79(1), 46–63. https://doi.org/10.1016/j.meatsci.2007.07.031.

Cited by 19 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of seed mucilage as functional biopolymer in meat product processing and preservation;Carbohydrate Polymers;2024-09

2. Application of gums as techno-functional hydrocolloids in meat processing and preservation: A review;International Journal of Biological Macromolecules;2024-05

3. Heat/Cold Stress and Methods to Mitigate Its Detrimental Impact on Pork and Poultry Meat: A Review;Foods;2024-04-26

4. Use of basic amino acids to improve gel properties of PSE‐like chicken meat proteins isolated via ultrasound‐assisted alkaline extraction;Journal of Food Science;2023-11-13

5. Dietary supplementation of Eucommia leaf extract to growing-finishing pigs alters muscle metabolism and improves meat quality;Animal Bioscience;2023-11-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3