Impact of white striping on functionality attributes of broiler breast meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/95/8/1957/7995444/pew115.pdf
Reference20 articles.
1. Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat;Chan;Food Chem,2011
2. Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH;Chan;Poult. Sci.,2011
3. An investigation of a reported case of white striping in broilers;Ferreira;J. Appl. Poult. Res.,2014
4. Continuous measurement of the pH of beef muscle in intact beef carcasses;Jeacocke;J. Food Technol.,1977
5. Influence of growth rate on the occurrence of white striping in broiler breast fillets;Kuttappan;Poult. Sci.,2012
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