Effects of Raw Broiler Breast Meat Color Variation on Marination and Cooked Meat Quality
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/81/2/276/4481846/poultrysci81-0276.pdf
Reference16 articles.
1. The relationship of broiler breast color and pH to shelf-life and odor development;Allen;Poultry Sci.,1997
2. The relationship of broiler breast color to meat quality and shelf-life;Allen;Poultry Sci.,1998
3. Official Methods of Analysis,1990
4. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993
5. Problem of Pale soft exudative meat in broiler-chickens;Barbut;Br. Poult. Sci.,1997
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