1,221
Views
94
CrossRef citations to date
0
Altmetric
Original Articles

Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat

&
Pages 687-693 | Accepted 27 Jul 2005, Published online: 18 Jan 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (10)

B. C. R. Silva, M. Sbardella, A. Corassa, L. W. de Freitas, C. V. de Araújo, F. L. Velasquez Moreno, S. M. Marcato & A. P. S. Ton. (2023) Dietary high-protein distiller’s dried grains with solubles can fully replace soybean meal in diets for meat quails without affecting growth performance. British Poultry Science 64:2, pages 252-258.
Read now
G. Duvnjak, Z. Janječić, M. Dražić & D. Bedeković. (2021) Hrvatica hen - Croatian native breed of poultry. World's Poultry Science Journal 77:3, pages 507-516.
Read now
Guoyuan Xiong, Xiao Chen, Xueqin Gao, Cong Yin, Xinglian Xu & Jun Qi. (2020) Comparison on the emulsion properties of normal colour and discolouration fresh chicken liver. Italian Journal of Animal Science 19:1, pages 551-559.
Read now
Dai Sifa, Xi Bai, Dan Zhang, Hong Hu, Xuezhuang Wu, Aiyou Wen, Shaojun He & Lei Zhao. (2018) Dietary glutamine improves meat quality, skeletal muscle antioxidant capacity and glutamine metabolism in broilers under acute heat stress. Journal of Applied Animal Research 46:1, pages 1412-1417.
Read now
Hongzhe Jiang, Seung-Chul Yoon, Hong Zhuang, Wei Wang & Yi Yang. (2017) Evaluation of factors in development of Vis/NIR spectroscopy models for discriminating PSE, DFD and normal broiler breast meat. British Poultry Science 58:6, pages 673-680.
Read now
W. Chumngoen, C.F. Chen, H.Y. Chen & F.J. Tan. (2016) Influences of end-point heating temperature on the quality attributes of chicken meat. British Poultry Science 57:6, pages 740-750.
Read now
Ke Li, Lin Chen, Ying-Ying Zhao, Yu-Pin Li, Na Wu, Hao Sun, Xing-Lian Xu & Guang-Hong Zhou. (2015) A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat. CyTA - Journal of Food 13:2, pages 213-219.
Read now
S. Dadgar, E.S. Lee, T.G. Crowe, H.L. Classen & P.J. Shand. (2012) Characteristics of cold-induced dark, firm, dry broiler chicken breast meat. British Poultry Science 53:3, pages 351-359.
Read now
S. Yalçin & H.C. Güler. (2012) Interaction of transport distance and body weight on preslaughter stress and breast meat quality of broilers. British Poultry Science 53:2, pages 175-182.
Read now
M.A. Grashorn. (2010) Research into poultry meat quality. British Poultry Science 51:sup1, pages 60-67.
Read now

Articles from other publishers (84)

C. Hammemi, A. Askri, M.-P. Létourneau-Montminy & N. Alnahhas. (2024) Current state of breast meat quality in standard-yielding broiler strains. Journal of Applied Poultry Research 33:1, pages 100383.
Crossref
Sunoh Che, Leonardo Susta & Shai Barbut. (2023) Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters. Poultry Science 102:10, pages 102907.
Crossref
Y.W. Zhang, J.H. Li, S. Teng, Z.Q. Peng & M.A. Jamali. (2023) Quality improvement of prerigor salted ground chicken breast with basic amino acids at low NaCl level. Poultry Science 102:9, pages 102871.
Crossref
Siria Tavaniello, Davide De Marzo, Marek Bednarczyk, Marisa Palazzo, Sanije Zejnelhoxha, Mengjun Wu, Meng Peng, Katarzyna Stadnicka & Giuseppe Maiorano. (2023) Influence of a Commercial Synbiotic Administered In Ovo and In-Water on Broiler Chicken Performance and Meat Quality. Foods 12:13, pages 2470.
Crossref
Teodora Popova, Evgeni Petkov, Maya Ignatova & Krasimir Dimov. (2023) Development of dual-purpose cross for meat and egg production II. Meat quality of the crossbred chickens and the parent lines. Archiva Zootechnica 26:1, pages 77-89.
Crossref
Blanca Abril, Ricard Bou, Jose V. García-Pérez & Jose Benedito. (2023) Role of Enzymatic Reactions in Meat Processing and Use of Emerging Technologies for Process Intensification. Foods 12:10, pages 1940.
Crossref
Hajer Sammari, Amani Askri, Sahar Benahmed, Linda Saucier & Nabeel Alnahhas. (2023) A survey of broiler breast meat quality in the retail market of Quebec. Canadian Journal of Animal Science.
Crossref
Teodora Popova, Evgeni Petkov, Maya Ignatova, Desislava Vlahova-Vangelova, Desislav Balev, Stefan Dragoev, Nikolay Kolev & Krasimir Dimov. (2023) Meat Quality of Male Layer-Type Chickens Slaughtered at Different Ages. Agriculture 13:3, pages 624.
Crossref
G. Mhlongo & C.M. Mnisi. (2023) Effect of seaweed (Ecklonia maxima) on apparent nutrient digestibility, growth performance, and physiological and meat quality parameters in Boschveld cockerels. Poultry Science 102:2, pages 102361.
Crossref
Armin BJELAK, Yusuf SÜRMELİ, Banu SEZER, Murat VELİOGLU & Prof.dr İsmail BOYACI. (2022) INVESTIGATING THE EFFECTS OF SALT, PHOSPHATE AND PH ON FUNCTIONAL PROPERTIES OF BEEF MYOFIBRILLAR PROTEINSDANA ETİ MİYOFİBRİLER PROTEİNLERİNİN FONKSİYONEL ÖZELLİKLERİ ÜZERİNE TUZ, FOSFAT ve PH’NIN ETKİLERİNİN ARAŞTIRILMASI. Gıda 47:5, pages 846-859.
Crossref
Siria Tavaniello, Antonella Fatica, Marisa Palazzo, Sanije Zejnelhoxha, Mengjun Wu, Luigi De Marco, Elisabetta Salimei & Giuseppe Maiorano. (2022) Carcass and Meat Quality Traits of Medium-Growing Broiler Chickens Fed Soybean or Pea Bean and Raised under Semi-Intensive Conditions. Animals 12:20, pages 2849.
Crossref
Gamze Turgay-İzzetoğlu, Ömer F. Çokgezme, Deniz Döner, Ceren Ersoy, Buse M. Çabas & Filiz İçier. (2022) Cooking the Chicken Meat with Moderate Electric Field: Rheological Properties and Image Processing of Microstructure. Food and Bioprocess Technology 15:5, pages 1082-1100.
Crossref
Panpan Lu, Thanidtha Morawong, Amonrat Molee & Wittawat Molee. (2022) Influences of L-Arginine In Ovo Feeding on the Hatchability, Growth Performance, Antioxidant Capacity, and Meat Quality of Slow-Growing Chickens. Animals 12:3, pages 392.
Crossref
AA Silva, FV Silva, MP Maciel, F Ferreira, LLS Oliveira, AA Silva Jr, I Aspiazú & PHA Oliveira. (2022) Impact of Pre-transport Feed Withdrawal on Welfare and Meat Characteristics of European Quails. Brazilian Journal of Poultry Science 24:4.
Crossref
Liyuan Li, Xue Zhao & Xinglian Xu. (2022) Trace the difference driven by unfolding-refolding pathway of myofibrillar protein: Emphasizing the changes on structural and emulsion properties. Food Chemistry 367, pages 130688.
Crossref
Filip Beňo, Tereza Škorpilová, Václav Pohůnek, Josef Bauer & Rudolf Ševčík. (2021) Comparison of the Automatic and Manual Broiler Pre-Slaughter Chain Based on Trailer Microclimate during Transportation and Its Effect on m. pectoralis major. Animals 11:10, pages 2946.
Crossref
C. de Souza, C. Eyng, A.M. Viott, A.S. de Avila, W.J. Pacheco, N.R. Junior, T.L. Kohler, K.I. Tenorio, E.H. Cirilo & R.V. Nunes. (2021) Effect of dietary guanidinoacetic acid or nucleotides supplementation on growth performances, carcass traits, meat quality and occurrence of myopathies in broilers. Livestock Science 251, pages 104659.
Crossref
Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom, Pau Talens & Pedro J. Fito. (2021) New methodology to analyze the dielectric properties in radiofrequency and microwave ranges in chicken meat during postmortem time. Journal of Food Engineering 292, pages 110350.
Crossref
Z. Gou, K.F.M. Abouelezz, Q. Fan, L. Li, X. Lin, Y. Wang, X. Cui, J. Ye, M.A. Masoud, S. Jiang & X. Ma. (2021) Physiological effects of transport duration on stress biomarkers and meat quality of medium-growing Yellow broiler chickens. animal 15:2, pages 100079.
Crossref
B.A. Ochieng, W.O. Owino, J.N. Kinyuru, J.N. Mburu & M.G. Gicheha. (2020) Effect of low tannin sorghum based feeds on broiler meat nutritional quality. Journal of Agriculture and Food Research 2, pages 100078.
Crossref
Lijuan Cheng, Guishan Liu, Jianguo He, Guoling Wan, Chao Ma, Jingjing Ban & Limin Ma. (2020) Non-destructive assessment of the myoglobin content of Tan sheep using hyperspectral imaging. Meat Science 167, pages 107988.
Crossref
Ming Dong, Hongqiang Chen, Yumei Zhang, Yujuan Xu, Minyi Han, Xinglian Xu & Guanghong Zhou. (2020) Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review. Food and Bioprocess Technology 13:8, pages 1280-1291.
Crossref
Ranran Liu, Xiaodong Tan, Guiping Zhao, Ying Chen, Dongqin Zhao, Wei Li, Maiqing Zheng & Jie Wen. (2020) Maternal dietary methionine supplementation influences egg production and the growth performance and meat quality of the offspring. Poultry Science 99:7, pages 3550-3556.
Crossref
Yulong Zhang, Peng Wang, Xinglian Xu, Tianlan Xia, Zhen Li & Tianjiao Zhao. (2020) Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters. Poultry Science 99:7, pages 3742-3751.
Crossref
Liselot Steen, Ellen Neyrinck, Eveline De Mey, Annatachja De Grande, Danny Telleir, Katleen Raes, Hubert Paelinck & Ilse Fraeye. (2020) Impact of raw ham quality and tumbling time on the technological properties of polyphosphate-free cooked ham. Meat Science 164, pages 108093.
Crossref
Li Zhang, Hongbing Huang, Peng Wang, Tong Xing & Xinglian Xu. (2020) Water-spraying forced ventilation during holding improves the water holding capacity, impedance, and microstructure of breast meat from summer-transported broiler chickens. Poultry Science 99:3, pages 1744-1749.
Crossref
Tatiany Carvalho dos Santos, Richard Stephen Gates, Ilda de Fátima Ferreira Tinôco, Mauricio Miguel Estrada & Mário Luiz Chizzotti. (2020) Meat quality traits of European quails reared under different conditions of temperature and air velocity. Poultry Science 99:2, pages 848-856.
Crossref
Rkia Moutiq, N.N. Misra, Aubrey Mendonça & Kevin Keener. (2020) In-package decontamination of chicken breast using cold plasma technology: Microbial, quality and storage studies. Meat Science 159, pages 107942.
Crossref
U H Sharif, A S Kamarudin & N Huda. (2019) Effect of mega floral booster addition on carcass characteristics of quail meat. IOP Conference Series: Earth and Environmental Science 287:1, pages 012030.
Crossref
Da-Som Ji, Ji-Han Kim, Dong-Kyu Yoon, Jung-Ho Kim, Ha-jung Lee, Won-Young Cho & Chi-Ho Lee. (2019) Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork. Food Science of Animal Resources 39:2, pages 240-254.
Crossref
M. Wes Schilling. 2019. Food Emulsifiers and Their Applications. Food Emulsifiers and Their Applications 347 377 .
Maria López-Pedrouso, Jesús Cantalapiedra, Paulo E. S. Munekata, Francisco J. Barba, José Manuel Lorenzo & Daniel Franco. 2019. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet 269 311 .
Elisabeth Le Bihan-Duval, Christelle Hennequet-Antier, Cécile Berri, Stéphane A. Beauclercq, Marie Christine Bourin, Maryse Boulay, Olivier Demeure & Simon Boitard. (2018) Identification of genomic regions and candidate genes for chicken meat ultimate pH by combined detection of selection signatures and QTL. BMC Genomics 19:1.
Crossref
Maria Victoria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo J. Colom & Pedro J. Fito. (2018) Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. Journal of Food Engineering 239, pages 1-7.
Crossref
Surinder S. Chauhan & Eric M. England. (2018) Postmortem glycolysis and glycogenolysis: insights from species comparisons. Meat Science 144, pages 118-126.
Crossref
Anna Kalafova, Cyril Hrncar, Katarina Zbynovska, Ondrej Bucko, Emilia Hanusova, Zuzana Kapustova, Monika Schneidgenova, Peter Bielik & Marcela Capcarova. (2018) The effects of dietary probiotics and humic acid on meat quality of Japanese quail including sex-related differences and economical background. Biologia 73:8, pages 765-771.
Crossref
Hongzhe Jiang, Seung-Chul Yoon, Hong Zhuang, Wei Wang, Yufeng Li, Chengjun Lu & Ning Li. (2018) Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study. Infrared Physics & Technology 92, pages 309-317.
Crossref
Seline Glorieux, Liselot Steen, Jos De Brabanter, Imogen Foubert & Ilse Fraeye. (2018) Effect of Meat Type, Animal Fatty Acid Composition, and Isothermal Temperature on the Viscoelastic Properties of Meat Batters. Journal of Food Science 83:6, pages 1596-1604.
Crossref
Amir Amiri, Parisa Sharifian & Nafiseh Soltanizadeh. (2018) Application of ultrasound treatment for improving the physicochemical, functional and rheological properties of myofibrillar proteins. International Journal of Biological Macromolecules 111, pages 139-147.
Crossref
Hongqiang Chen, HuHu Wang, Jun Qi, Mengyao Wang, Xinglian Xu & Guanghong Zhou. (2018) Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters. International Journal of Food Science & Technology 53:3, pages 654-664.
Crossref
V M dos Santos, B S L Dallago, A M C Racanicci, Â P Santana & F E M Bernal. (2017) Effects of season and distance during transport on broiler chicken meat. Poultry Science 96:12, pages 4270-4279.
Crossref
Rafael H. Carvalho, Danielle C. B. Honorato, Paulo D. Guarnieri, Adriana L. Soares, Mayka R. Pedrão, Alexandre Oba, Fernanda G. Paião, Elza I. Ida & Massami Shimokomaki. (2018) In-transit development of color abnormalities in turkey breast meat during winter season. Journal of Animal Science and Technology 59:1.
Crossref
Mohammed A. F. Nasr, El-Shimaa M. R. Ali & Mohamed A. Hussein. (2017) Performance, carcass traits, meat quality and amino acid profile of different Japanese quails strains. Journal of Food Science and Technology 54:13, pages 4189-4196.
Crossref
Hakimeh Emamgholi Begli, Rasoul Vaez Torshizi, Ali Akbar Masoudi, Alireza Ehsani & Just Jensen. (2017) Relationship between residual feed intake and carcass composition, meat quality and size of small intestine in a population of F 2 chickens. Livestock Science 205, pages 10-15.
Crossref
Hongzhe Jiang, Seung-Chul Yoon, Hong Zhuang & Wei Wang. (2017) Predicting Color Traits of Intact Broiler Breast Fillets Using Visible and Near-Infrared Spectroscopy. Food Analytical Methods 10:10, pages 3443-3451.
Crossref
Maria Traffano-Schiffo, Marta Castro-Giraldez, Ricardo Colom & Pedro Fito. (2017) Development of a Spectrophotometric System to Detect White Striping Physiopathy in Whole Chicken Carcasses. Sensors 17:5, pages 1024.
Crossref
T. Xing, M.F. Wang, M.Y. Han, X.S. Zhu, X.L. Xu & G.H. Zhou. (2017) Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality. Animal 11:9, pages 1599-1607.
Crossref
Deshani S. Karunanayaka, Dinesh D. Jayasena & Cheorun Jo. (2016) Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. Journal of Animal Science and Technology 58:1.
Crossref
V.A. Kuttappan, B.M. Hargis & C.M. Owens. (2016) White striping and woody breast myopathies in the modern poultry industry: a review. Poultry Science 95:11, pages 2724-2733.
Crossref
Monil A. Desai, Viodelda Jackson, Wei Zhai, Surendranath P. Suman, Mahesh N. Nair, Carol M. Beach & M. Wes Schilling. (2016) Proteome basis of pale, soft, and exudative-like (PSE-like) broiler breast (Pectoralis major) meat. Poultry Science 95:11, pages 2696-2706.
Crossref
T. Xing, P. Wang, L. Zhao, R. Liu, X. Zhao, X. Xu & Guanghong Zhou. (2016) A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens. Poultry Science 95:10, pages 2391-2396.
Crossref
Hong Zhuang & Brian Bowker. (2016) Effect of marination on lightness of broiler breast fillets varies with raw meat color attributes. LWT - Food Science and Technology 69, pages 233-235.
Crossref
N. Jiang, P. Wang, T. Xing, M. Han & X. Xu. (2016) An evaluation of the effect of water-misting sprays with forced ventilation on the occurrence of pale, soft, and exudative meat in transported broilers during summer: Impact of the thermal microclimate1. Journal of Animal Science 94:5, pages 2218-2227.
Crossref
F. W. Edens & A. E. Sefton. (2016) Sel-Plex™, a source of organic selenium in selenised yeast protein, as a factor that influences meat quality. Journal of Applied Animal Nutrition 4.
Crossref
R. C. Prestes, L. B. Silva, A. M. P. Torri, E. H. Kubota, C. S. Rosa, S. S. Roman, A. P. Kempka & I. M. Demiate. (2014) Sensory and physicochemical evaluation of low-fat chicken mortadella with added native and modified starches. Journal of Food Science and Technology 52:7, pages 4360-4368.
Crossref
Douglas Fernandes Barbin, Cintia Midori Kaminishikawahara, Adriana Lourenco Soares, Ivone Yurika Mizubuti, Moises Grespan, Massami Shimokomaki & Elisa Yoko Hirooka. (2015) Prediction of chicken quality attributes by near infrared spectroscopy. Food Chemistry 168, pages 554-560.
Crossref
K. Li, Y.Y. Zhao, Z.L. Kang, P. Wang, M.Y. Han, X.L. Xu & G.H. Zhou. (2015) Reduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation. Poultry Science 94:1, pages 111-122.
Crossref
Natasa Glamoclija, Marija Starcevic, Jelena Janjic, Jelena Ivanovic, Marija Boskovic, Jasna Djordjevic, Radmila Markovic & Milan Z. Baltic. (2015) The Effect of Breed Line and Age on Measurements of pH-value as Meat Quality Parameter in Breast Muscles (m. Pectoralis Major) of Broiler Chickens. Procedia Food Science 5, pages 89-92.
Crossref
H. Zhuang, B. Bowker & D. Samuel. (2014) Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness. Poultry Science 93:12, pages 3123-3129.
Crossref
Ke Li, Zhuang-Li Kang, Ying-Ying Zhao, Xing-Lian Xu & Guang-Hong Zhou. (2014) Use of High-Intensity Ultrasound to Improve Functional Properties of Batter Suspensions Prepared from PSE-like Chicken Breast Meat. Food and Bioprocess Technology 7:12, pages 3466-3477.
Crossref
N. Alnahhas, C. Berri, M. Boulay, E. Baéza, Y. Jégo, Y. Baumard, M. Chabault & E. Le Bihan-Duval. (2014) Selecting broiler chickens for ultimate pH of breast muscle: Analysis of divergent selection experiment and phenotypic consequences on meat quality, growth, and body composition traits1. Journal of Animal Science 92:9, pages 3816-3824.
Crossref
S. Tavaniello, G. Maiorano, M. Siwek, S. Knaga, A. Witkowski, D. Di Memmo & M. Bednarczyk. (2014) Growth performance, meat quality traits, and genetic mapping of quantitative trait loci in 3 generations of Japanese quail populations (Coturnix japonica). Poultry Science 93:8, pages 2129-2140.
Crossref
Sarah Guardia, Michel Lessire, Alain Corniaux, Sonia Métayer-Coustard, Frédéric Mercerand, Sophie Tesseraud, Isabelle Bouvarel & Cécile Berri. (2014) Short-term nutritional strategies before slaughter are effective in modulating the final pH and color of broiler breast meat. Poultry Science 93:7, pages 1764-1773.
Crossref
Hong Zhuang & Elizabeth M. Savage. (2013) Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state. Poultry Science 92:11, pages 3003-3009.
Crossref
Massimiliano Petracci, Maurizio Bianchi, Samer Mudalal & Claudio Cavani. (2013) Functional ingredients for poultry meat products. Trends in Food Science & Technology 33:1, pages 27-39.
Crossref
Dogan Narinc, Tulin Aksoy, Emre Karaman, Ali Aygun, Mehmet Ziya Firat & Mustafa Kemal Uslu. (2013) Japanese quail meat quality: Characteristics, heritabilities, and genetic correlations with some slaughter traits. Poultry Science 92:7, pages 1735-1744.
Crossref
H. Zhuang & E.M. Savage. (2012) Effects of fillet weight on sensory descriptive flavor and texture profiles of broiler breast meat. Poultry Science 91:7, pages 1695-1702.
Crossref
S. Dadgar, T.G. Crowe, H.L. Classen, J.M. Watts & P.J. Shand. (2012) Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter. Poultry Science 91:6, pages 1454-1464.
Crossref
B. Min & D.U. Ahn. 2012. Advances in Meat, Poultry and Seafood Packaging. Advances in Meat, Poultry and Seafood Packaging 112 153 .
Jacky T.Y. Chan, Dileep A. Omana & Mirko Betti. (2011) Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat. Innovative Food Science & Emerging Technologies 12:3, pages 216-225.
Crossref
Jacky T.Y. Chan, Dileep A. Omana & Mirko Betti. (2011) Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat. Food Chemistry 127:1, pages 109-117.
Crossref
J.T.Y. Chan, D.A. Omana & M. Betti. (2011) Functional and rheological properties of proteins in frozen turkey breast meat with different ultimate pH. Poultry Science 90:5, pages 1112-1123.
Crossref
S. Dadgar, E.S. Lee, T.L.V. Leer, T.G. Crowe, H.L. Classen & P.J. Shand. (2011) Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality. Poultry Science 90:2, pages 444-457.
Crossref
H. Zhuang & E.M. Savage. (2010) Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values1. Poultry Science 89:5, pages 1049-1055.
Crossref
Casey M. Owens & Jason K. Apple. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 515 531 .
Sarah Padilla. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 451 465 .
Esther Sendra-Nadal, Estrella Sayas-Barberá & Juana Fernández-López. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 293 306 .
Alma Delia Alarcón-Rojo & Héctor Janacua-Vidales. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 243 261 .
Estrella Sayas-Barberá, Juana Fernández-López & Esther Sendra-Nadal. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 217 241 .
D.P. Smith & J.K. Northcutt. (2009) Pale poultry muscle syndrome. Poultry Science 88:7, pages 1493-1496.
Crossref
L.F. Romero, M.J. Zuidhof, R.A. Renema, A.N. Naeima & F. Robinson. (2009) Effects of maternal energetic efficiency on egg traits, chick traits, broiler growth, yield, and meat quality. Poultry Science 88:1, pages 236-245.
Crossref
C. Berri, J. Besnard & C. Relandeau. (2008) Increasing Dietary Lysine Increases Final pH and Decreases Drip Loss of Broiler Breast Meat. Poultry Science 87:3, pages 480-484.
Crossref
I. Madec, P. Pageat, L. Bougrat, C. Lecuelle-Lafont, D. Saffray, C. Falewee, A. Bollard, P. Chabrol & J.-F. Gabarrou. (2008) Influence of a preen gland secretion on growth and meat quality of heavy broilers. Animal 2:4, pages 631-635.
Crossref
Shi-zheng GAO, Hong-mei HU, Ling-yun LIU, Xi ZHANG, Yong-gang LIU & Chang-rong GE. (2007) Effects of the Sheep Polyclonal Antibodies Against the Porcine Adipocyte Plasma Membrane Proteins on Porcine Carcass Composition and Meat Quality. Agricultural Sciences in China 6:10, pages 1256-1261.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.