Variation in the colour of broiler breast fillets in the UK

British Poultry Science

Volumn 41, Issue 3, 2000, Pages 308-312

  Wilkins, L J ^a   Brown, S N ^a   Phillips, A J ^a   Warriss, P D ^a  

^a UNIVERSITY OF BRISTOL   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; CHICKEN; COLOR; MEAT; PECTORALIS MAJOR MUSCLE; PH; PHYSIOLOGY; STANDARD; UNITED KINGDOM;

ANIMALS; CHICKENS; COLOR; GREAT BRITAIN; HYDROGEN-ION CONCENTRATION; MEAT; PECTORALIS MUSCLES;

EID: 0034232464     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/713654935     Document Type: Article

References (10)

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2. BARBUT, S. (1997) Problems of pale soft exudative meat in broiler chickens. British Poultry Science, 38: 355-358.
3. BARBUT, S. (1998) Estimating the magnitude of the PSE problem in poultry. Journal of Muscle Foods, 9: 35-49.
4. BOULIANNE, M. & KING, A.J. (1995) Biochemical and color characteristics of skinless boneless pale chicken meat. Poultry Science, 74: 1693-1695.
5. BOULIANNE, M. & KING, A.J. (1998) Meat colour and biochemical characteristics of unacceptable dark-coloured broiler chicken carcasses. Journal of Food Science, 63: 759-762.
6. FLETCHER, D.L. (1999) Color variation in commercially packaged broiler breast fillets. Applied Poultry Science, 8: 67-69.
7. MCCURDY, R., BARBUT, S. & QUINTON, M. (1996) Seasonal effects of PSE in young turkey breast meat. Food Research International, 29: 363-366.
8. MINTEL (1997) Market Intelligence, February 1997, London, UK.
9. SANDUSKY, C.L. & HEATH, J.L. (1996) Effect of background color, sample thickness and illuminant on the measurement of broiler meat color. Poultry Science, 75: 1437-1442.
10. SOLOMON, M.B., VAN LAACK, R.L.J.M. & EASTRIDGE, J.S. (1998) Biophysical basis of pale, soft exudative (PSE) pork and poultry muscle: A review. Journal of Muscle Foods, 9: 1-11.