Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets

Author:

Barbut S.,Zhang L.,Marcone M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference25 articles.

1. The relationship of broiler breast color to meat quality and shelf-life;Allen;Poult. Sci.,1998

2. The porcine stress syndrome: A review of genetics, environmental factors, and animal well-being implications;Backstrom;Agri. Pract.,1995

3. Meat color and flavor. Pages 448–453 in Poultry Products Processing;Barbut,2002

4. Problem of pale soft exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997

5. A review of the relationships of pH with physical aspects of pork quality;Bendall;Meat Sci.,1988

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