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Meat and egg science

Problem of pale soft exudative meat in broiler chickens

Pages 355-358 | Published online: 08 Nov 2007

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

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Rajkumar Ullengala, Chandan Paswan, Lawrence Leslie Leo Prince, Muthupalani Muthukumar, Santosh Haunshi, Bakkireddygari Loknath Reddy & Rudranath Chatterjee. (2020) Studies on growth, carcass and meat quality traits in Aseel crosses suitable for small scale intensive broiler farming. Journal of Applied Animal Research 48:1, pages 507-514.
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U. Rajkumar, M. Muthukumar, S. Haunshi, M. Niranjan, M. V. L. N. Raju, S. V. Rama Rao & R. N. Chatterjee. (2016) Comparative evaluation of carcass traits and meat quality in native Aseel chickens and commercial broilers. British Poultry Science 57:3, pages 339-347.
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Z.Y. Niu, Y.N. Min, J.J. Wang, Z.P. Wang, F.X. Wei & F.Z Liu. (2016) On oxidation resistance and meat quality of broilers challenged with lipopolysaccharide. Journal of Applied Animal Research 44:1, pages 215-220.
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N. Džinić, N. Puvača, T. Tasić, P. Ikonić & Đ Okanović. (2015) How meat quality and sensory perception is influenced by feeding poultry plant extracts. World's Poultry Science Journal 71:4, pages 673-682.
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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.
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Alessandro Dal Bosco, Cecilia Mugnai, Monica Guarino Amato, Luca Piottoli, Alice Cartoni & Cesare Castellini. (2014) Effect of Slaughtering Age in Different Commercial Chicken Genotypes Reared According to the Organic System: 1. Welfare, Carcass and Meat Traits. Italian Journal of Animal Science 13:2.
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S. Zerehdaran, E. Lotfi & Z. Rasouli. (2012) Genetic evaluation of meat quality traits and their correlation with growth and carcase composition in Japanese quail. British Poultry Science 53:6, pages 756-762.
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S. Eadmusik, C. Molette, X. Fernandez & H. Rémignon. (2011) Are one early muscle pH and one early temperature measurement sufficient to detect PSE breast meat in turkeys?. British Poultry Science 52:2, pages 177-188.
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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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L. Zhang & S. Barbut. (2005) Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat. British Poultry Science 46:6, pages 687-693.
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E. Le Bihan-Duval. (2004) Genetic variability within and between breeds of poultry technological meat quality. World's Poultry Science Journal 60:3, pages 331-340.
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D.L. Fletcher. (2002) Poultry meat quality. World's Poultry Science Journal 58:2, pages 131-145.
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S. Barbut. (2001) Effect of retail light sources on the appearance of processed turkey products. British Poultry Science 42:5, pages 590-594.
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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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Céile Berri. (2000) Variability of sensory and processing qualities of poultry meat. World's Poultry Science Journal 56:3, pages 209-224.
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L.J. Wilkins, S.N. Brown, A.J. Phillips & P.D. Warriss. (2000) Variation in the colour of broiler breast fillets in the UK. British Poultry Science 41:3, pages 308-312.
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