Effects of broiler chilling methods on the occurrence of pale, soft, exudative (PSE) meat and comparison of detection methods for PSE meat using traditional and Nix colorimeters

The aims of this study were to i) estimate the occurrence of pale, soft, and exudative (PSE) meat in modern commercial Ontario broiler flocks, ii) determine the effects of the chilling method (water vs. air) on PSE meat, and iii) investigate a new inexpensive colorimeter (10% of the price of traditi...

Descripción completa

Detalles Bibliográficos
Autores principales: Che, Sunoh, Susta, Leonardo, Barbut, Shai
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10448338/
https://www.ncbi.nlm.nih.gov/pubmed/37579649
http://dx.doi.org/10.1016/j.psj.2023.102907

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10448338/
https://www.ncbi.nlm.nih.gov/pubmed/37579649
http://dx.doi.org/10.1016/j.psj.2023.102907

Ejemplares similares