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;...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2011-03-01
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| Series: | Italian Journal of Animal Science |
| Subjects: | |
| Online Access: | http://www.aspajournal.it/index.php/ijas/article/view/2113 |