메뉴 건너뛰기




Volumn 9, Issue 1, 1998, Pages 35-49

Estimating the magnitude of the PSE problem in poultry

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0032221681     PISSN: 10460756     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4573.1998.tb00642.x     Document Type: Article
Times cited : (84)

References (28)
  • 1
    • 0001968155 scopus 로고
    • P.J. Bechtel, ed. Academic Press, New York
    • ADDIS, P.B. 1986. Muscle as Food. (P.J. Bechtel, ed.) p. 372, Academic Press, New York.
    • (1986) Muscle as Food , pp. 372
    • Addis, P.B.1
  • 2
    • 0002349914 scopus 로고
    • Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat
    • BARBUT, S. 1993. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat. Food Res. Int. 26, 39-43.
    • (1993) Food Res. Int. , vol.26 , pp. 39-43
    • Barbut, S.1
  • 3
    • 0002420091 scopus 로고    scopus 로고
    • Water and fat holding
    • G.H. Hall, ed. Chapman & Hall, London
    • BARBUT, S. 1996. Water and fat holding. In Methods of Testing Protein Functionality. (G.H. Hall, ed.) pp. 187-225, Chapman & Hall, London.
    • (1996) Methods of Testing Protein Functionality , pp. 187-225
    • Barbut, S.1
  • 4
    • 0031090393 scopus 로고    scopus 로고
    • Occurrence of PSE in mature turkey hens
    • BARBUT, S. 1997a. Occurrence of PSE in mature turkey hens. Br. Poul. Sci. 38, 74-77.
    • (1997) Br. Poul. Sci. , vol.38 , pp. 74-77
    • Barbut, S.1
  • 5
    • 0031230461 scopus 로고    scopus 로고
    • Problem of pale soft exudative meat in broiler chickens
    • BARBUT, S. 1997b. Problem of pale soft exudative meat in broiler chickens. Br. Poul. Sci. 38, 355-358.
    • (1997) Br. Poul. Sci. , vol.38 , pp. 355-358
    • Barbut, S.1
  • 6
    • 45549117556 scopus 로고
    • A review of the relationships of pH with physical aspects of pork quality
    • BENDALL, J.R. and SWATLAND, H.J. 1988. A review of the relationships of pH with physical aspects of pork quality. Meat Sci. 24, 85-126.
    • (1988) Meat Sci. , vol.24 , pp. 85-126
    • Bendall, J.R.1    Swatland, H.J.2
  • 7
    • 0026811908 scopus 로고
    • Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteins
    • BOLES, J.A., PARRISH, F.C., HUIATT, T.W. and ROBSON, R.M. 1992. Effect of porcine stress syndrome on the solubility and degradation of myofibrillar/cytoskeletal proteins. J. Anim. Sci. 70, 454-464.
    • (1992) J. Anim. Sci. , vol.70 , pp. 454-464
    • Boles, J.A.1    Parrish, F.C.2    Huiatt, T.W.3    Robson, R.M.4
  • 8
    • 0001530388 scopus 로고
    • The effect of preslaughtcr temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle
    • FRONING, G.W., BABJI, A.S. and MATHER, F.B. 1978. The effect of preslaughtcr temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle. Poultry Sci. 57, 630-633.
    • (1978) Poultry Sci. , vol.57 , pp. 630-633
    • Froning, G.W.1    Babji, A.S.2    Mather, F.B.3
  • 9
    • 38249005787 scopus 로고
    • Prediction of fluid losses from pork using subjective and objective paleness
    • IRIE, M. and SWATLAND, H.J. 1993. Prediction of fluid losses from pork using subjective and objective paleness. Meat Sci. 33, 277-230.
    • (1993) Meat Sci. , vol.33 , pp. 277-1230
    • Irie, M.1    Swatland, H.J.2
  • 11
    • 84987378298 scopus 로고
    • Effect of temperature during post-mortem glycolysis and dephosphorylation of high energy phosphates on poultry meat tenderness
    • KHAN, A.W. 1971. Effect of temperature during post-mortem glycolysis and dephosphorylation of high energy phosphates on poultry meat tenderness. J. Food Sci. 36, 120-121.
    • (1971) J. Food Sci. , vol.36 , pp. 120-121
    • Khan, A.W.1
  • 12
    • 0029197538 scopus 로고
    • Influence of preslaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes
    • KLONT, R.E. and LAMBOOY, E. 1995. Influence of preslaughter muscle temperature on muscle metabolism and meat quality in anesthetized pigs of different halothane genotypes. J. Anim. Sci. 73, 96-107.
    • (1995) J. Anim. Sci. , vol.73 , pp. 96-107
    • Klont, R.E.1    Lambooy, E.2
  • 13
    • 84987306158 scopus 로고
    • Response to electrical stimulation and post-mortem changes in turkey pectoralis major muscle
    • MA, R.T.-I., ADDIS, P.B. and ALLEN, E. 1971. Response to electrical stimulation and post-mortem changes in turkey pectoralis major muscle. J. Food Sci. 36, 125-129.
    • (1971) J. Food Sci. , vol.36 , pp. 125-129
    • Ma, R.T.-I.1    Addis, P.B.2    Allen, E.3
  • 14
    • 0001636246 scopus 로고
    • The association of struggle during exsanguination to glycolysis, protein solubility and shear in turkey pectoralis muscle
    • MA, R.T.-I. and ADDIS, P.B. 1973. The association of struggle during exsanguination to glycolysis, protein solubility and shear in turkey pectoralis muscle. J. Food Sci. 38, 995-997.
    • (1973) J. Food Sci. , vol.38 , pp. 995-997
    • Ma, R.T.-I.1    Addis, P.B.2
  • 15
    • 0030118247 scopus 로고    scopus 로고
    • Seasonal effects on PSE in young turkey breast meat
    • McCURDY, R., BARBUT S and QUINTON, M. 1996. Seasonal effects on PSE in young turkey breast meat. Food Res. Int. 29, 363-366.
    • (1996) Food Res. Int. , vol.29 , pp. 363-366
    • McCurdy, R.1    Barbut, S.2    Quinton, M.3
  • 16
    • 0013491960 scopus 로고
    • Survey of turkey downgrading at slaughter: Carcass defects and associations with transport, toenail trimming, and type of bird
    • McEWEN, S.A. and BARBUT, S. 1992. Survey of turkey downgrading at slaughter: carcass defects and associations with transport, toenail trimming, and type of bird. Poultry Sci. 71, 1107-1115.
    • (1992) Poultry Sci. , vol.71 , pp. 1107-1115
    • McEwen, S.A.1    Barbut, S.2
  • 17
    • 0028370455 scopus 로고
    • Water-holding properties of thermally preconditioned chicken breast and leg meat
    • NORTHCUTT, J.K., FOEGEDING, E.A. and EDENS, F.W. 1994. Water-holding properties of thermally preconditioned chicken breast and leg meat. Poultry Sci. 73, 308-316.
    • (1994) Poultry Sci. , vol.73 , pp. 308-316
    • Northcutt, J.K.1    Foegeding, E.A.2    Edens, F.W.3
  • 18
    • 44949286385 scopus 로고
    • Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis
    • OFFER, G. 1991. Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis. Meat Sci. 30, 157-184.
    • (1991) Meat Sci. , vol.30 , pp. 157-184
    • Offer, G.1
  • 19
    • 0001427774 scopus 로고
    • Postmortem evaluation in Pectoralis Superficialis muscle from two turkey breeds: A relationship between pH and color
    • Kulmbach, Germany
    • SANTE, V., BIELICKI, G., RENERRE, M. and LACOURT, A. 1991. Postmortem evaluation in Pectoralis Superficialis muscle from two turkey breeds: a relationship between pH and color, pp. 465-468, 37th Int. Cong. Meat Sci. and Technol., Kulmbach, Germany.
    • (1991) 37th Int. Cong. Meat Sci. and Technol. , pp. 465-468
    • Sante, V.1    Bielicki, G.2    Renerre, M.3    Lacourt, A.4
  • 21
    • 0000368050 scopus 로고
    • Tenderness of broilers as affected by processing plants and seasons of the year
    • SIMPSON, M.D. and GOODWIN, T.L. 1975. Tenderness of broilers as affected by processing plants and seasons of the year. Poultry Sci. 54, 275-279.
    • (1975) Poultry Sci. , vol.54 , pp. 275-279
    • Simpson, M.D.1    Goodwin, T.L.2
  • 24
    • 0000491829 scopus 로고
    • Explaining the P in PSE
    • SWATLAND, H.J. 1993. Explaining the P in PSE. Meat Focus Int. 2, 362-367.
    • (1993) Meat Focus Int. , vol.2 , pp. 362-367
    • Swatland, H.J.1
  • 26
    • 0000700823 scopus 로고
    • Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence
    • SWATLAND, H.J. and BARBUT, S. 1995. Optical prediction of processing characteristics of turkey meat using UV fluorescence and NIR birefringence, Food Res. Int. 28, 227-232.
    • (1995) Food Res. Int. , vol.28 , pp. 227-232
    • Swatland, H.J.1    Barbut, S.2
  • 27
    • 0002664738 scopus 로고
    • Influence of ante- and peri-mortem factors on biochemical and physical characteristics of turkey breast muscle
    • VAN HOOF, J. 1979. Influence of ante-and peri-mortem factors on biochemical and physical characteristics of turkey breast muscle. Veterinary Quarterly 1, 29-36.
    • (1979) Veterinary Quarterly , vol.1 , pp. 29-36
    • Van Hoof, J.1
  • 28
    • 0013544114 scopus 로고
    • Distribution of ßR, ∝R and ∝W fibers in turkey muscles
    • WISKUS, K.J., ADDIS, P.B. and MA, R.T.-I. 1976. Distribution of ßR, ∝R and ∝W fibers in turkey muscles. Poultry Sci. 55, 562-572.
    • (1976) Poultry Sci. , vol.55 , pp. 562-572
    • Wiskus, K.J.1    Addis, P.B.2    Ma, R.T.-I.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.