Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071660500391516
Reference35 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. Problem of pale soft exudative meat in broiler chickens
4. ESTIMATING THE MAGNITUDE OF THE PSE PROBLEM IN POULTRY
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