Review on factors affecting the shelf life of fresh meat
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MedCrave Group, LLC
Reference21 articles.
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2. The relation broiler breast color to meat quality and shelf life;Allen;Poult Sci,1998
3. A review of genetic parameters in poultry: Efforts to improve meat quality;Anthony;J Muscle Foods,1998
4. Arteaga GE, Nakai S. Thermal denaturation of turkey breast myosin under different conditions: effect of temperature and pH, and reversibility denaturation. Meat Nut journal. 1992;31(2):191–200.
5. Barbut S. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat Food nutrition preventive journal. 1993;26:39–43.
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