Color variation and characterization of broiler breast meat during processing in Italy-Reference-Cited by-同舟云学术

Color variation and characterization of broiler breast meat during processing in Italy

Published:2004-12 Issue:12 Volume:83 Page:2086-2092
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Petracci M.,Betti M.,Bianchi M.,Cavani C.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/83/12/2086/4336855/poultrysci83-2086.pdf

Reference27 articles.

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

3. Occurrence of pale soft exudative meat in mature turkey hens;Barbut;Br. Poult. Sci.,1997

4. Biochemical and color characteristics of skinless boneless pale chicken breast;Boulianne;Poult. Sci.,1995

5. Influence of season on Low-Resolution NMR relaxation properties and standard meat quality parameters in turkey breast. Proceedings of the XI European Poultry Conference, Bremen, Germany;Cavani;Arch. Geflugelkd.,2002

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