Incidence and physical properties of PSE chicken meat in a commercial processing plant
Author:
Affiliation:
1. Universidade Federal da Grande Dourados, Brazil
2. Universidade Federal da Grande Dourados
3. Universidade Estadual Paulista, Brazil
Publisher
FapUNIFESP (SciELO)
Subject
Animal Science and Zoology
Link
http://www.scielo.br/pdf/rbca/v12n4/a03v12n4.pdf
Reference27 articles.
1. Problem of pale soft exudative meat in broiler chickens;Barbut S.;British Poultry Science,1997
2. Estimating the magnitude of the PSE problem in poultry;Barbut S.;Journal Muscle Foods,1998
3. Efeito de fatores pré-abate sobre a qualidade da carne de peito de frango;Bressan MC;Ciência Agrotecnológica,2002
4. Studies on vitamin E and meat quality: 1. Effect of feeding high vitamin E levels on time-related pork quality;Dirinck P;Journal Agricultural Food Chemistry,1996
5. The relationship of raw broiler breast meat color and pH to cooked meat color and pH;Fletcher DL;World's Poultry Science,2002
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