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

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...

Full description

Bibliographic Details
Main Authors: RG Garcia, LW de Freitas, AW Schwingel, RM Farias, FR Caldara, AMA Gabriel, JD Graciano, CM Komiyama, ICL Almeida Paz
Format: Article
Language:English
Published: Fundação APINCO de Ciência e Tecnologia Avícolas 2010-12-01
Series:Brazilian Journal of Poultry Science
Subjects:
Meat color
meat pH
pale meat
poultry production
water retention capacity
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2010000400003

Similar Items

Similar Items