Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

Meat Science

Volumn 79, Issue 1, 2008, Pages 46-63

  Barbut, S ^a   Sosnicki, A A ^b   Lonergan, S M ^c   Knapp, T ^d   Ciobanu, D C ^b   Gatcliffe, L J ^e   Huff Lonergan, E ^c   Wilson, E W ^b  

^a UNIVERSITY OF GUELPH   (Canada)

^b Genus   (United States)

^c IOWA STATE UNIVERSITY   (United States)

^d Nicholas Turkey Breeding Farms   (United States)

^e British United Turkeys   (United Kingdom)

Author keywords

Chicken; Genetic; Halothane; Meat; Pig; Pork; Poultry; PSE; PSS; Review; Ryanodine

Indexed keywords

ANIMALIA; SUIDAE;

EID: 39649102960     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.07.031     Document Type: Article

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