The relationship of broiler breast meat color and pH to shelf-life and odor development

Author:

Allen CD,Russell SM,Fletcher DL

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference30 articles.

1. Poultry meat color: pH and the heme-complex forming reaction;Ahn;Poultry Sci.,1990

2. Post mortem changes in stored meats. I. Microorganisms associated with development of slime on eviscerated cut-up poultry;Ayres;Food Technol.,1950

3. Microbiological problems of poultry at refrigerator temperatures—a review;Barnes;J. Sci. Food. Agric.,1976

4. Psychrophilic spoilage bacteria on poultry;Barnes;J. Appl. Bacteriol.,1968

5. International Commission on Illumination, Recommendations on Uniform Color Spaces, Color Difference Equations, Psychometric Color Terms;C.I. E.,1978

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