Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters-Reference-Cited by-同舟云学术

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Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters

Published:2023-10 Issue:10 Volume:102 Page:102907
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Che Sunoh^ORCID,Susta Leonardo^ORCID,Barbut Shai^ORCID

Funder

Ontario Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference50 articles.

1. A review: influences of pre-slaughter stress on poultry meat quality;Ali;Asian-Australas. J. Anim. Sci.,2008

2. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat;Barbanti;LWT,2005

3. Problem of pale soft exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997

4. Pale, soft, and exudative poultry meat - reviewing ways to manage at the processing plant;Barbut;Poult. Sci.,2009

5. Barbut S., Evaluating texture and sensory attributes, Pages 1–36 in The Science of Poultry and Meat Processing, 2015, Free download. Accessed Jan. 2023. www.poultryandmeatprocessing.com.

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