The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant

Poultry Science

Volumn 81, Issue 4, 2002, Pages 579-584

  Woelfel, R L ^a,c   Owens, C M ^a,d   Hirschler, E M ^a   Martinez Dawson, R ^b   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b CLEMSON UNIVERSITY   (United States)

^c CARGILL INC   (United States)

^d UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Chicken; Color; Exudative; Meat; Pale; Postmortem pH; Soft

Indexed keywords

AVES; GALLUS GALLUS; MELEAGRIS GALLOPAVO;

ANIMAL; ARTICLE; BODY WATER; CADAVER; CHICKEN; COLOR; EXUDATE; FOOD HANDLING; FOOD INDUSTRY; INCIDENCE; MEAT; METHODOLOGY; PH; QUALITY CONTROL; STANDARD;

ANIMALS; BODY WATER; CHICKENS; COLOR; EXUDATES AND TRANSUDATES; FOOD HANDLING; FOOD INDUSTRY; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; INCIDENCE; MEAT; POSTMORTEM CHANGES; QUALITY CONTROL;

EID: 0036528114     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/81.4.579     Document Type: Article

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