A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat-Reference-Cited by-同舟云学术

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A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat

Published:2014-08-12 Issue:2 Volume:13 Page:213-219
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Li Ke,Chen Lin,Zhao Ying-Ying,Li Yu-Pin,Wu Na,Sun Hao,Xu Xing-Lian,Zhou Guang-Hong

Funder

China Ministry of Agriculture

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/19476337.2014.941411

Reference52 articles.

1. Textural and viscoelastic properties of pork frankfurters containing canola–olive oils, rice bran, and walnut

2. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat

3. Estimates and detection of the PSE problem in young turkey breast meat

4. Problem of pale soft exudative meat in broiler chickens

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