Broiler breast meat color variation, pH, and texture
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/78/9/1323/4373228/poultrysci78-1323.pdf
Reference8 articles.
1. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993
2. Estimates and detection of the PSE problem in young turkey breast meat;Barbut;Can. J. Anim. Sci.,1996
3. Biochemical and color characteristics of skinless boneless pale chicken breast;Boulianne;Poultry Sci.,1995
4. Meat color and biochemical characteristics of unacceptable dark-colored broiler chicken carcasses;Boulianne;J. Food Sci.,1998
5. Color of poultry meat;Froning;Poult. Avian Biol. Rev.,1995
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