Estimating the magnitude of the PSE problem in poultry

被引：69

作者：

Barbut, S ^{[1
]}

机构：

[1] Univ Guelph, Dept Anim & Poultry Sci, Guelph, ON N1G 2W1, Canada

来源：

JOURNAL OF MUSCLE FOODS | 1998年 / 9卷 / 01期

关键词：

D O I：

10.1111/j.1745-4573.1998.tb00642.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The magnitude of the pale soft and exudative (PSE) problem in young turkeys, mature turkey hens, and broiler chickens processed under commercial conditions is reviewed. The potential use of a fast color evaluation method and suggestions for a classification system which consists of different cutoff points (e.g., L > 50 for PSE in young turkey breast meat) are discussed.

引用

页码：35 / 49

页数：15

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