The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity

Poultry Science

Volumn 80, Issue 5, 2001, Pages 676-680

  Qiao, M ^a   Fletcher, D L ^a   Smith, D P ^a   Northcutt, J K ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Broiler breast meat; Color; Emulsification capacity; Meat quality; Water holding capacity

Indexed keywords

WATER;

ANIMAL; ARTICLE; CHICKEN; COLOR; EMULSION; FOOD HANDLING; MEAT; PH; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; TIME;

ANIMALS; CHICKENS; COLOR; EMULSIONS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; TIME FACTORS; WATER;

EID: 0035349061     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.5.676     Document Type: Article

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