The Relationship of Broiler Breast Color to Meat Quality and Shelf-Life

Poultry Science

Volumn 77, Issue 2, 1998, Pages 361-366

  Allen, C D ^a   Fletcher, D L ^a   Northcutt, J K ^a   Russell, S M ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Breast meat color; Marination; Meat quality; Shelf life; Water holding capacity

Indexed keywords

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COHORT ANALYSIS; COMPARATIVE STUDY; FOOD HANDLING; FOOD PRESERVATION; MEAT; MICROBIOLOGY; PECTORALIS MAJOR MUSCLE; PH; PIGMENTATION; STANDARD; TIME;

ANIMALS; CHICKENS; COHORT STUDIES; FOOD HANDLING; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MEAT; PECTORALIS MUSCLES; PIGMENTATION; TIME FACTORS;

EID: 0031991213     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/77.2.361     Document Type: Article

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