The Relationship of Broiler Breast Meat Color and pH to Shelf-Life and Odor Development

Poultry Science

Volumn 76, Issue 7, 1997, Pages 1042-1046

  Allen, C D ^a   Russell, S M ^a   Fletcher, D L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Breast meat; Meat color; Pseudomonads; Shelf life; Spoilage

Indexed keywords

ANIMAL; ARTICLE; BACTERIAL COUNT; CHICKEN; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; ISOLATION AND PURIFICATION; MEAT; MICROBIOLOGY; ODOR; PH; PSEUDOMONAS; STANDARD; STATISTICAL MODEL; TIME;

ANIMALS; CHICKENS; COLONY COUNT, MICROBIAL; FOOD MICROBIOLOGY; FOOD PRESERVATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; LINEAR MODELS; MEAT; ODORS; PSEUDOMONAS; TIME FACTORS;

EID: 0031181646     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.7.1042     Document Type: Article

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