Biochemical and Color Characteristics of Skinless Boneless Pale Chicken Breast
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/74/10/1693/4414489/poultrysci74-1693.pdf
Reference15 articles.
1. Poultry meat color: kinds of heme pigments and concentrations of the ligands;Ahn;Poultry Sci.,1990
2. Official Methods of Analysis,1990
3. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993
4. Heme pigment levels in chicken broilers chilled in ice slush and air;Fleming;Poultry Sci.,1991
5. The effect of preslaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle;Froning;Poultry Sci.,1978
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