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...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Fundação APINCO de Ciência e Tecnologia Avícolas
2010-12-01
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| Series: | Brazilian Journal of Poultry Science |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2010000400003 |