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Meat and egg science

Occurrence of pale soft exudative meat in mature turkey hens

Pages 74-77 | Accepted 21 Jun 1996, Published online: 08 Nov 2007

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J. Batkowska, A. Brodacki, S. Knaga & M. Florek. (2014) Slaughter traits and skin colour of newly crossed chicken broilers dedicated for extensive rearing system as a criterion of product identification and meat quality. Acta Agriculturae Scandinavica, Section A — Animal Science 64:3, pages 161-169.
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A. Wichman, M. Norring, L. Voutila, M. Pastell, A. Valros, B. Algers & L. Hänninen. (2012) Influence of crate height during slaughter transport on the welfare of male turkeys. British Poultry Science 53:4, pages 414-420.
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M.A. Grashorn. (2010) Research into poultry meat quality. British Poultry Science 51:sup1, pages 60-67.
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V.K. Saxena, A.K. Sachdev, R. Gopal & A.B. Pramod. (2009) Roles of important candidate genes on broiler meat quality. World's Poultry Science Journal 65:1, pages 37-50.
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J.R. Opalka, M. Wicke, F.N. Gellerich, R. Schmidt, F. Rosner, S. Zierz & G. von Lengerken. (2004) Mitochondrial function in turkey skeletal muscle—impact on meat quality. British Poultry Science 45:3, pages 367-379.
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E. Decuypere, J. Buyse & N. Buys. (2000) Ascites in broiler chickens: exogenous and endogenous structural and functional causal factors. World's Poultry Science Journal 56:4, pages 367-377.
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P.M. HOCKING, M.A. MITCHELL, R. BERNARD & D.A. SANDERCOCK. (1998) Interaction of age, strain, sex and food restriction on plasma creatine kinase activity in turkeys. British Poultry Science 39:3, pages 360-364.
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Articles from other publishers (35)

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.
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Basheer Nusairat, Guillermo Tellez-Isaias & Rasha Qudsieh. 2022. Broiler Industry. Broiler Industry.
Shai Barbut & Emily M. Leishman. (2022) Quality and Processability of Modern Poultry Meat. Animals 12:20, pages 2766.
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M. Oblakova, P. Hristakieva, N. Mincheva, I. Ivanova, M. Lalev, N Ivanov & I. Penchev. (2021) EFFECT OF DIETARY HERBAL ESSENTIAL OILS ON THE PERFORMANCE AND MEAT QUALITY OF FEMALE TURKEYS BROILERS. Trakia Journal of Sciences 19:2, pages 130-138.
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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.
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F. W. Edens & A. E. Sefton. (2016) A role for Sel-Plex™, a source of organic selenium in selenised yeast cell wall protein, as a factor that influences meat stability. Journal of Applied Animal Nutrition 4.
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Cassiana Kissel, Adriana L. Soares, Alexandre Oba & Massami Shimokomaki. (2015) Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality. The Journal of Poultry Science 52:1, pages 74-80.
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I.D. Harford, H.O. Pavlidis & N.B. Anthony. (2014) Divergent selection for muscle color in broilers. Poultry Science 93:5, pages 1059-1066.
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Rina Verdiglione & Martino Cassandro. (2013) Characterization of muscle fiber type in the pectoralis major muscle of slow-growing local and commercial chicken strains. Poultry Science 92:9, pages 2433-2437.
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A.M. Felício, C. Boschiero, J.C.C. Balieiro, M.C. Ledur, J.B.S. Ferraz, A.S.A.M.T. Moura & L.L. Coutinho. (2013) Polymorphisms in FGFBP1 and FGFBP2 genes associated with carcass and meat quality traits in chickens. Genetics and Molecular Research 12:1, pages 208-222.
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Dora D Samuel, Lynne Billard, Dean Pringle & Louise Wicker. (2011) Influence of growth rate on occurrences of pale muscle in broilers. Journal of the Science of Food and Agriculture 92:1, pages 78-83.
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M. Sarica, N. Ocak, S. Turhan, C. Kop & U.S. Yamak. (2011) Evaluation of meat quality from 3 turkey genotypes reared with or without outdoor access. Poultry Science 90:6, pages 1313-1323.
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D. Samuel, B. Park, M. Sohn & L. Wicker. (2011) Visible–near-infrared spectroscopy to predict water-holding capacity in normal and pale broiler breast meat. Poultry Science 90:4, pages 914-921.
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Casey M. Owens & Jason K. Apple. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 515 531 .
Lisa H. McKee. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 311 325 .
C.M. Owens, C.Z. Alvarado & A.R. Sams. (2009) Research developments in pale, soft, and exudative turkey meat in North America. Poultry Science 88:7, pages 1513-1517.
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M. Betti, B.L. Schneider, W.V. Wismer, V.L. Carney, M.J. Zuidhof & R.A. Renema. (2009) Omega-3-enriched broiler meat: 2. Functional properties, oxidative stability, and consumer acceptance. Poultry Science 88:5, pages 1085-1095.
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C. Werner, J. Riegel & M. Wicke. (2008) Slaughter Performance of Four Different Turkey Strains, with Special Focus on the Muscle Fiber Structure and the Meat Quality of the Breast Muscle. Poultry Science 87:9, pages 1849-1859.
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M.J. Duclos, C. Berri & E. Le Bihan-Duval. (2007) Muscle Growth and Meat Quality. Journal of Applied Poultry Research 16:1, pages 107-112.
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M.J. Fraqueza, A.S. Cardoso, M.C. Ferreira & A.S. Barreto. (2006) Incidence of Pectoralis Major Turkey Muscles with Light and Dark Color in a Portuguese Slaughterhouse. Poultry Science 85:11, pages 1992-2000.
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M. Bianchi, D.L. Fletcher & D.P. Smith. (2005) Physical and functional properties of intact and ground pale broiler breast meat. Poultry Science 84:5, pages 803-808.
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Richard J. Julian. (2005) Production and growth related disorders and other metabolic diseases of poultry – A review. The Veterinary Journal 169:3, pages 350-369.
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S.P. Daigle, M.W. Schilling, N.G. Marriott, H. Wang, W.E. Barbeau & R.C. Williams. (2005) PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll. Meat Science 69:2, pages 319-324.
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M. Petracci, M. Betti, M. Bianchi & C. Cavani. (2004) Color variation and characterization of broiler breast meat during processing in Italy. Poultry Science 83:12, pages 2086-2092.
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Maurizio Bianchi, Francesco Capozzi, Mauro A Cremonini, Luca Laghi, Massimiliano Petracci, Giuseppe Placucci & Claudio Cavani. (2004) Influence of the season on the relationships between NMR transverse relaxation data and water‐holding capacity of turkey breast meat. Journal of the Science of Food and Agriculture 84:12, pages 1535-1540.
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ADRIANA LOURENČO SOARES, ELZA IOUKO IDA, SAYURI MIYAMOTO, FRANCISCO JAVIER HERNÁNDEZ-BLAZQUEZ, RUBISON OLIVO, JOÃO WAINE PINHEIRO & MASSAMI SHIMOKOMAKI. (2003) PHOSPHOLIPASE A2 ACTIVITY IN POULTRY PSE, PALE, SOFT, EXUDATIVE, MEAT. Journal of Food Biochemistry 27:4, pages 309-320.
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M Bianchi & DL Fletcher. (2002) Effects of broiler breast meat thickness and background on color measurements. Poultry Science 81:11, pages 1766-1769.
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M. Qiao, D.L. Fletcher, J.K. Northcutt & D.P. Smith. (2002) The Relationship Between Raw Broiler Breast Meat Color and Composition. Poultry Science 81:3, pages 422-427.
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RUBISON OLIVO, ADRIANA LOURENÇO SCARES, ELZA IOUKO IDA & MASSAMI SHIMOKOMAKI. (2001) DIETARY VITAMIN E INHIBITS POULTRY PSE AND IMPROVES MEAT FUNCTIONAL PROPERTIES. Journal of Food Biochemistry 25:4, pages 271-283.
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R.L.J.M Van Laack, C.-H. Liu, M.O. Smith & H.D. Loveday. (2000) Characteristics of Pale, Soft, Exudative Broiler Breast Meat. Poultry Science 79:7, pages 1057-1061.
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C.M. Owens, E.M. Hirschler, McKeeS. R.S. R., R. Martinez-Dawson & A.R. Sams. (2000) The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant. Poultry Science 79:4, pages 553-558.
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E Le Bihan-Duval, N Millet & H Remignon. (1999) Broiler meat quality: effect of selection for increased carcass quality and estimates of genetic parameters. Poultry Science 78:6, pages 822-826.
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W.M Rauw, E Kanis, E.N Noordhuizen-Stassen & F.J Grommers. (1998) Undesirable side effects of selection for high production efficiency in farm animals: a review. Livestock Production Science 56:1, pages 15-33.
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J.K. Northcutt, R.J. Buhr & L.L. Young. (1998) Influence of preslaughter stunning on turkey breast muscle quality. Poultry Science 77:3, pages 487-492.
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SHAI BARBUT. (2007) ESTIMATING THE MAGNITUDE OF THE PSE PROBLEM IN POULTRY. Journal of Muscle Foods 9:1, pages 35-49.
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