Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071660500191072
Reference32 articles.
1. The relationship of broiler breast meat color and pH to shelf-life and odor development
2. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat
3. Meat Color and Biochemical Characteristics of Unacceptable Dark-colored Broiler Chicken Carcasses
4. The effect of temperature and ultimate pH on the increase in meat toughness resulting from restraint during cooking
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