Poultry meat quality

World's Poultry Science Journal

Volumn 58, Issue 2, 2002, Pages 131-145

  Fletcher, D L ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Discolouration; Meat colour; Meat quality; Meat tenderness; Toughness

Indexed keywords

AVES;

EID: 0035998472     PISSN: 00439339     EISSN: None     Source Type: Journal    
DOI: 10.1079/WPS20020013     Document Type: Review

References (97)

1. The relationship of broiler breast meat color and pH to shelf-life and odor development
2. The relationship of broiler breast color to meat quality and shelf-life
3. Rigor mortis development in turkey breast muscle and the effect of electrical stunning
4. Respiration of mitochondria isolated from dark-cutting beef: Postmortem changes
5. Poultry meat color: Kinds of heme pigments and concentrations of the ligands
6. Poultry meat color: Heme-complex-forming ligands and color of cooked turkey breast meat
7. Poultry meat color: pH and the heme-complex forming reaction
8. The effect of pre-slaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality
9. Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat
10. Problem of pale soft exudative meat in broiler chickens
11. Cured meats
12. Effects of thickness and background color on poultry meat color measurements
13. Broiler meat quality: Effect of selection for increased carcass quality and estimates of genetic parameters
14. Broiler quality: Grades are posted
15. Tenderization of early-harvested broiler breast fillets by high-voltage post-mortem electrical stimulation and muscle tensioning
16. Chemistry of animal tissues
17. Biochemical and color characteristics of skinless boneless pale chicken breast
18. Meat color and biochemical characteristics of unacceptable dark-colored broiler chicken carcasses
19. Etiological status and associated studies of pale, soft, exudative porcine musculature
20. Effect of rotenone and pH on the color of pre-rigor muscle
21. A comparison of high current and low voltage electrical stunning systems on broiler breast rigor development and meat quality
22. The effects of ante-mortem electrical stunning and postmortem electrical stimulation on biochemical and textural properties of broiler breast meat
23. How do consumers react to broiler pigmentation
24. Factors influencing pigmentation in poultry
25. Ante mortem factors related to meat quality. Quality of poultry products: I. Poultry meat
26. Methodology for achieving pigment specifications
27. Color variation in commercially packaged broiler breast fillets
28. Broiler breast meat color variation, pH, and texture
29. The relationship of raw broiler breast meat color and pH to cooked meat color and pH
30. The effect of carbon dioxide as a pre-slaughter stunning method for turkeys
31. Haem pigment levels in chicken broilers chilled in ice slush and air
32. Color of poultry meat
33. The effect of pre-slaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle
34. Effect of post-mortem electrical stimulation on color, texture, pH, and cooking loss of hot and cold deboned chicken broiler breast meat
35. The use of high-performance liquid chromatography for studying pigmentation
36. Chemical and physiological behavior of feed carotenoids and their effects on pigmentation
37. Research note: The effect of electrical stunning and hot boning on broiler breast meat characteristics
38. Factors influencing tenderness of principal muscles composing the poultry carcass
39. Effect of carbon dioxide immobilization on the bleeding of chickens
40. Characterization of broiler meat quality factors as influenced by feed withdrawal time
41. Effect of antemortem environmental temperatures on postmortem glycolysis and tenderness in excised broiler breast muscle
42. Effect of electrical stunning on post-mortem biochemical changes and tenderness in broiler breast muscle
43. Electrical stimulation in poultry: A review and evaluation
44. The association of struggle during ex-sanguination to glycolysis, protein solubility and shear in turkey pectoralis muscle
45. Pink discoloration in cooked white meat
46. Effect of post-mortem electrical stimulation on quality of turkey meat
47. Roaster breast meat condemned for cyanosis: A dark firm dry-like condition?
48. Composition, pigmentation, and yield by parts of different brands of broilers in grocery stores
49. The influence of glycogen on the tenderness of broiler meat
50. Quality characteristics
51. Effect of electrical and gaseous stunning on the carcase and meat quality of broilers
52. Effect of early filleting on the texture of breast muscle of broilers stunned With argon-induced anoxia
53. Factors affecting poultry meat color - A review
54. Studies on blood sugar and glycogen levels in chickens
55. Effect of free struggle and pre-slaughter excitement on color of turkey breast muscles
56. Water holding properties of thermally preconditioned chicken breast and leg meat
57. The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant
58. The use of halothane gas to identify turkeys prone to developing pale, exudative meat when transported before slaughter
59. The development of pale, exudative meat in two genetic lines of turkeys subjected to heat stress and its prediction by halothane screening
60. Muscle metabolism and meat quality of pectoralis from turkeys treated with postmortem electrical stimulation
61. The influence of transportation on turkey meat quality
62. Xanthophyll, the principal natural yellow pigment of the egg yolk, body fat, and blood serum of the hen. The physiological relation of the pigment to the Xanthophyll of plants
63. Effect of stunning amperage on broiler breast muscle rigor development and meat quality
64. The effect of stunning amperage and deboning time on early rigor development and breast meat quality of broilers
65. Effect of electrical stunning amperage and perimortem struggle on broiler breast rigor development and quality
66. Broiler skin and meat color changes during storage
67. Comparison of a modified atmosphere stunning-killing system to conventional electrical stunning and killing on selected broiler breast muscle rigor development and meat quality attributes
68. The effect of broiler breast meat color on ph, moisture, water-holding capacity, and emulsification capacity
69. The relationship between raw broiler breast meat color and composition
70. Effects of diets containing milo on broilers
71. Electrical stimulation and high temperature conditioning of broiler carcasses
72. Electrical stimulation at commercial line speeds
73. Electrical stimulation at commercial line speeds - An update
74. Some causes of toughness in broilers (young roasting chickens) 1. Packing station procedure, its influence on the chemical changes associated with rigor morris and on the tenderness of the flesh
75. Tenderness of broilers as affected by processing plants and seasons of the year
76. Introduction to the symposium; The scientific way to pigment poultry products
77. Aflatoxicosis and bruising in the chicken
78. Stunning and killing broilers
79. Effect of ante-mortem epinephrine injections on broiler breast meat color, pH, and haem concentration
80. A comparison of treatments for reducing the toughness of early-harvested broiler pectoralis
81. A halothane test to detect turkeys prone to developing pale, soft, and exudative meat
82. Origin and impact of color on consumer preference for food
83. The incidence and characterization of pale, soft and exudative chicken meat in a commercial plant
84. Effect of pre-slaughter epinephrine injection on post mortem aspects of chicken broiler pectoralis muscle
85. Increased redness in turkey breast muscle induced by Fusarial culture materials
86. Effects of refrigerated storage, pH adjustment, and marinade on color of raw and microwave cooked chicken meat
87. The use of electrical stimulation and extended aging times to reduce the aging needed to achieve maximum tenderness in broiler breast fillets