The Relationship Between Raw Broiler Breast Meat Color and Composition
Tài liệu tham khảo
Acton, 1973, Composition and properties of extruded, texturized poultry meat, J. Food Sci., 38, 571, 10.1111/j.1365-2621.1973.tb02817.x
Allen, 1998, The relationship of broiler breast color to meat quality and shelf-life, Poultry Sci., 77, 361, 10.1093/ps/77.2.361
1955
1970
Babji, 1982, The effect of preslaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality, Poultry Sci., 61, 2385, 10.3382/ps.0612385
Barbut, 1997, Problem of pale, soft, exudative meat in broiler chickens, Br. Poult. Sci., 38, 74, 10.1080/00071669708417943
Boulianne, 1995, Biochemical and color characteristics of skinless boneless pale chicken breast meat, Poultry Sci., 74, 1693, 10.3382/ps.0741693
Boulianne, 1998, Meat color and biochemical characteristics of unaccepted dark-colored broiler chicken carcasses, J. Food Sci., 63, 759, 10.1111/j.1365-2621.1998.tb17894.x
Cobos, 1994, Influence of the animal diet on the fatty-acids of meat lipids-review, Rev. Espanola Ciencia Tecnol. Aliment., 1
Cunninghan, 1977, Composition, microbial content, and stability of chicken patties held at refrigerator temperature, Poultry Sci., 56, 93, 10.3382/ps.0560093
Evans, 1976, Chemical composition, carcass yield and tenderness of broilers as influenced by rearing methods and genetic strains, Poultry Sci., 55, 748, 10.3382/ps.0550748
Evans, 1979, Chemical composition of chops from pale, soft, exudative (PSE) and normal pork loins, J. Food Sci., 44, 678, 10.1111/j.1365-2621.1979.tb08474.x
Farrell, 1991, Manipulation of growth, carcass composition and fatty acid content of meat ducks using short-term feed restriction and dietary additions, J. Anim. Physiol. Anim. Nutr., 65, 146, 10.1111/j.1439-0396.1991.tb00252.x
Fletcher, 1989, Factors influencing pigmentation in poultry, Crit. Rev. Poult. Biol., 2, 149
Fletcher, 1999, Color Variation in commercially packaged broiler breast fillets, J. Appl. Poult. Res., 8, 67, 10.1093/japr/8.1.67
Folch, 1957, A simple method for the isolation and purification of total lipids from animal tissue, J. Biol. Chem., 226, 497, 10.1016/S0021-9258(18)64849-5
Fremery, 1966, Relationship between chemical properties and tenderness of poultry muscle, J. Agric. Food Chem., 14, 214, 10.1021/jf60145a005
Froning, 1995, Color of poultry meat, Poult. Avian Biol. Rev., 6, 83
Matusiewicv, 1989, Trace element analysis of biological material following pressure digestion with nitric acid-hydrogen peroxide and microwave heating, J. Anal. At. Spectrom., 4, 323, 10.1039/ja9890400323
Metcalfe, 1961, Rapid preparation of fatty acid esters from lipids for gas chromatographic analysis, Anal. Chem., 38, 514, 10.1021/ac60235a044
Montgomery, 1957, Determination of glycogen. Arch. Biochem. Biophys. 67:378–386. Northcutt, J. K., E. A. Foegeding, and F. W. Edens, 1994. Water holding properties of thermally preconditioned chicken breast and leg meat, Poultry Sci., 73, 308
Owens, 2000, The use of halothane gas to identify turkeys prone to developing pale, exudative meat when transported before slaughter, Poultry Sci., 79, 789, 10.1093/ps/79.5.789
Qiao, 2001, The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity, Poultry Sci., 80, 676, 10.1093/ps/80.5.676
1988
Smith, 1993, Pekin duckling and broiler chicken Pectoralis muscle structure and composition, Poultry Sci., 72, 202, 10.3382/ps.0720202
Wheeler, 1999, A halothane test to detect turkeys prone to developing pale, soft, and exudative meat, Poultry Sci., 78, 1634, 10.1093/ps/78.11.1634
Xiong, 1993, Variation in muscle chemical composition, pH, and protein extractability among eight different broiler carcasses, Poultry Sci., 72, 583, 10.3382/ps.0720583
