Pale, soft, and exudative poultry meat—Reviewing ways to manage at the processing plant
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/88/7/1506/4426398/poultrysci88-1506.pdf
Reference35 articles.
1. The relationship of broiler breast color to meat quality and shelf-life;Allen;Poult. Sci.,1998
2. Colour measurements for evaluating the pale soft and exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993
3. Problem of pale soft exudative meat in broiler chickens;Barbut;Br. Poult. Sci.,1997
4. Estimates of the magnitude of the PSE problem in poultry–A review;Barbut;J. Muscle Foods,1998
5. Use of transglutaminse in lean poultry meat patties;Barbut,2008
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