Effects of broiler breast meat thickness and background on color measurements
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/81/11/1766/4418707/poultrysci81-1766.pdf
Reference17 articles.
1. The relationship of broiler breast meat color and pH to shelf-life and odor development;Allen;Poult. Sci.,1997
2. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993
3. Estimates and detection of the PSE problem in young turkey breast meat;Barbut;Can. J. Anim. Sci.,1996
4. Problem of pale exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997
5. Occurrence of pale soft exudative meat in mature turkey hens;Barbut;Br. Poult. Sci.,1997
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