Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets-Reference-Cited by-同舟云学术

Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets

Published:2010-05 Issue:5 Volume:89 Page:1002-1008
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Gorsuch V.,Alvarado C.Z.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/89/5/1002/4338972/poultrysci89-1002.pdf

Reference34 articles.

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2. Postmortem metabolism in turkeys and the effect of chilling time and temperatures in the development of pale, soft, and exudative meat. PhD Diss. A458;Alvarado,2001

3. The role of carcass chilling rate in the development of pale, exudative turkey pectoralis;Alvarado;Poult. Sci.,2002

4. Effect of marination with sodium pyrophosphate solution on oxidative stability of frozen cooked broiler leg meat;Ang;Poult. Sci.,1987

5. Colour measurements for evaluating the pale soft exudative (PALE) occurrence in turkey meat;Barbut;Food Res. Int.,1993

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