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Colour variation during processing and quality traits of broiler breast meat

A number of scientific papers has recently suggested the possibility of using objective colour measurements to predict functional properties of poultry. Some researches have indicated that lightness (L*) may be able to discriminate the pale, soft, exudative (PSE) condition in poultry (Barbut, 1997;... Full description

Journal Title: Italian Journal of Animal Science 01 March 2011, Vol.2(1S), pp.447-449
Main Author: M. Cavani
Other Authors: M. Bianchi , M. Betti , M. Petracci
Format: Electronic Article Electronic Article
Language: English
Subjects:
Quelle: Directory of Open Access Journals (DOAJ)
ID: ISSN: 1594-4077 ; E-ISSN: 1828-051X ; DOI: 10.4081/ijas.2003.s1.447
Zum Text:
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title: Colour variation during processing and quality traits of broiler breast meat
format: Article
creator:
  • M. Cavani
  • M. Bianchi
  • M. Betti
  • M. Petracci
subjects:
  • Broiler, Breast Meat, Colour, Post Mortem, Ph, Water Holding Capacity
  • Agriculture
ispartof: Italian Journal of Animal Science, 01 March 2011, Vol.2(1S), pp.447-449
description: A number of scientific papers has recently suggested the possibility of using objective colour measurements to predict functional properties of poultry. Some researches have indicated that lightness (L*) may be able to discriminate the pale, soft, exudative (PSE) condition in poultry (Barbut, 1997; Owens et al., 2000). It has also been suggested that each commercial processing plant would have to determine its own lightness values for sorting meat depending on type of birds, processing factors, and product specifications (Woelfel et al., 2002)...
language: eng
source: Directory of Open Access Journals (DOAJ)
identifier: ISSN: 1594-4077 ; E-ISSN: 1828-051X ; DOI: 10.4081/ijas.2003.s1.447
fulltext: fulltext_linktorsrc
issn:
  • 1594-4077
  • 15944077
  • 1828-051X
  • 1828051X
url: Link


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descriptionA number of scientific papers has recently suggested the possibility of using objective colour measurements to predict functional properties of poultry. Some researches have indicated that lightness (L*) may be able to discriminate the pale, soft, exudative (PSE) condition in poultry (Barbut, 1997; Owens et al., 2000). It has also been suggested that each commercial processing plant would have to determine its own lightness values for sorting meat depending on type of birds, processing factors, and product specifications (Woelfel et al., 2002)...
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A number of scientific papers has recently suggested the possibility of using objective colour measurements to predict functional properties of poultry. Some researches have indicated that lightness (L*) may be able to discriminate the pale, soft, exudative (PSE) condition in poultry (Barbut, 1997; Owens et al., 2000). It has also been suggested that each commercial processing plant would have to determine its own lightness values for sorting meat depending on type of birds, processing factors, and product specifications (Woelfel et al., 2002)...

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A number of scientific papers has recently suggested the possibility of using objective colour measurements to predict functional properties of poultry. Some researches have indicated that lightness (L*) may be able to discriminate the pale, soft, exudative (PSE) condition in poultry (Barbut, 1997; Owens et al., 2000). It has also been suggested that each commercial processing plant would have to determine its own lightness values for sorting meat depending on type of birds, processing factors, and product specifications (Woelfel et al., 2002)...

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