Incidence and physical properties of PSE chicken meat in a commercial processing plant

It is known that PSE meat present important functional defects, such as low water holding capacity and ultimate pH, which may compromise the quality of further-processed meat products. In this study, L* (lightness), a* (redness), and b* (yellowness) values of 500 chicken breast fillets were determin...

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Bibliografische gegevens
Gepubliceerd in:Revista Brasileira de Ciência Avícola
Hoofdauteurs: Rodrigo Garófallo Garcia, LW de Freitas, AW Schwingel, RM Farias, FR Caldara, AMA Gabriel, JD Graciano, CM Komiyama, ICL Almeida Paz
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Fundação APINCO de Ciência e Tecnologia Avícolas 2010
Onderwerpen:
Agrociencias
meat pH
pale meat
Meat color
poultry production
water retention capacity
Online toegang:https://www.redalyc.org/articulo.oa?id=179715864003
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