Relating induced in situ conditions of raw chicken breast meat to pinking

Poultry Science

Volumn 83, Issue 1, 2004, Pages 109-118

  Holownia, K ^a   Chinnan, M S ^a   Reynolds, A E ^b   Davis, J W ^c  

^a UNIVERSITY OF GEORGIA   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

^c UNIVERSITY OF GEORGIA   (United States)

Author keywords

Logistic model; Pinking in poultry; Prediction; Raw chicken meat

Indexed keywords

COLUMBA; GALLUS GALLUS;

FOOD PRESERVATIVE; POLYPHOSPHATE; SODIUM CHLORIDE; SODIUM NITRITE;

ANIMAL; ARTICLE; CHICKEN; FOOD HANDLING; FOOD INDUSTRY; FOOD PRESERVATION; MEAT; METHODOLOGY; OXIDATION REDUCTION REACTION; PH; PIGMENTATION; STANDARD; STATISTICAL MODEL;

ANIMALS; CHICKENS; FOOD HANDLING; FOOD PRESERVATION; FOOD PRESERVATIVES; FOOD TECHNOLOGY; FOOD-PROCESSING INDUSTRY; HYDROGEN-ION CONCENTRATION; LOGISTIC MODELS; MEAT; OXIDATION-REDUCTION; PIGMENTATION; POLYPHOSPHATES; SODIUM CHLORIDE; SODIUM NITRITE;

EID: 1942458133     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.1.109     Document Type: Article

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