The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product-Reference-Cited by-同舟云学术

The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product

Published:2014-12 Issue:2 Volume:59 Page:883-888
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Carvalho Rafael H.,Soares Adriana L.,Honorato Danielle C.B.,Guarnieri Paulo D.,Pedrão Mayka R.^ORCID,Paião Fernanda G.,Oba Alexandre,Ida Elza I.,Shimokomaki Massami

Funder

CNPq

CAPES

Publisher

Elsevier BV

Subject

Food Science

Reference29 articles.

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2. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Research International,1993

3. Estimates and detection of the PSE problem in young turkey breast meat;Barbut;Canadian Journal Animal Science,1996

4. Estimating the magnitude of the PSE problem in poultry;Barbut;Journal Muscle Foods,1998

5. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut;Meat Science,2008

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