Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants-Reference-Cited by-同舟云学术

Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants

Published:2022-03 Issue:3 Volume:101 Page:101627
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Lee Soo-Kyoung,Chon Jung-Whan,Yun Young-Kwon,Lee Jae-Chung,Jo Cheorun,Song Kwang-Young,Kim Dong-Hyeon,Bae Dongryeoul,Kim Hyunsook,Moon Jin-San,Seo Kun-Ho

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference39 articles.

1. The relationship of broiler breast color to meat quality and shelf-life;Allen;Poult. Sci.,1998

2. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993

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

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

5. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets;Barbut;Poult. Sci.,2005

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Probiotics effects on the growth performance and meat quality of broiler chickens;Animal Production Science;2024-09-02

2. Partial replacement of soybean with alternative protein sources: Effects on meat quality, sensory attributes, and fatty acids and amino acids content of breast meat of a local chicken strain;Journal of Animal Physiology and Animal Nutrition;2024-08-12

3. Mosquitoes harvested from rice fields as alternative protein ingredient in broiler feed: insights from the first pilot study;Journal of Economic Entomology;2024-05-08

4. An overview of carcass and meat quality traits of indigenous chickens from South and East Asia;World's Poultry Science Journal;2024-02-16

5. Improving quality of poultry and its meat products with probiotics, prebiotics, and phytoextracts;Poultry Science;2024-02