BIOPHYSICAL BASIS OF PALE, SOFT, EXUDATIVE (PSE) PORK AND POULTRY MUSCLE: A REVIEW
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4573.1998.tb00639.x/fullpdf
Reference32 articles.
1. Poultry Muscle as Food
2. Thermal denaturation of Turkey breast myosin under different conditions: Effect of temperature and pH, and reversibility of the denaturation
3. Myosin Isoenzyme Transitions in Muscle Development, Maturation, and Disease
4. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat
5. Post-Mortem Changes in the Muscles of Landrace Pigs
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