Further evidence for the existence of broiler chicken PFN (pale, firm, non-exudative) and PSE (pale, soft, exudative) meat in brazilian commercial flocks
Author:
Affiliation:
1. Universidade Federal da Paraíba, Brasil; Universidade Federal da Paraíba, Brasil
2. Universidade Federal da Paraíba, Brasil
3. Instituto Federal do Maranhão, Brasil
4. Guarabira Aves Ltda, Brasil
5. Universidade Estadual de Londrina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v38n4/0101-2061-cta-fst15617.pdf
Reference40 articles.
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2. Official methods of analysis of official analytical chemists,2000
3. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat;Barbut S.;Meat Science,2008
4. Physical and functional properties of intact and ground pale broiler breast meat;Bianchi M.;Poultry Science,2005
5. Meat color and biochemical characteristics of unacceptable Dark-colored broiler chicken carcasses;Boulianne M.;Journal of Food Science,1998
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