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| description
| - videnskabelig artikel (da)
- article científic (ca)
- articolo scientifico (it)
- artigo científico (pt)
- bilimsel makale (tr)
- vedecký článok (sk)
- vetenskaplig artikel (sv)
- vědecký článek (cs)
- wetenschappelijk artikel (nl)
- wissenschaftlicher Artikel (de)
- научни чланак (sr)
- article scientifique (fr)
- artículu científicu espublizáu en 2016 (ast)
- наукова стаття, опублікована в липні 2016 (uk)
- scientific article published on 25 July 2016 (en)
- مقالة علمية نشرت في 25 يوليو 2016 (ar)
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| cites work
| - Physiological stress and welfare of broiler chickens in transit: solutions not problems!
- The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant
- Broiler breast meat color variation, pH, and texture
- The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity
- Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer
- Modelling of the formation of pale, soft and exudative meat: Effects of chilling regime and rate and extent of glycolysis
- The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant
- The relationship of broiler breast meat color and pH to shelf-life and odor development
- Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat
- The relationship of raw broiler breast meat color and pH to cooked meat color and pH
- Characteristics of pale, soft, exudative broiler breast meat
- Variation in the colour of broiler breast fillets in the UK
- Color variation and characterization of broiler breast meat during processing in Italy.
- PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll
- Influence of ante- and peri-mortem factors on biochemical and physical characteristics of turkey breast muscle.
- Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse
- The role of carcass chilling rate in the development of pale, exudative turkey pectoralis
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| author name string
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| author name string
| - Cheorun Jo
- Dinesh D Jayasena
- Deshani S Karunanayaka
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| rdfs:label
| - Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast (en)
- Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast (ast)
- Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. (nl)
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| skos:prefLabel
| - Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast (en)
- Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast (ast)
- Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. (nl)
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| name
| - Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast (en)
- Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast (ast)
- Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. (nl)
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| title
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| title
| - Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast (en)
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| volume
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| DOI
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| DOI
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| DOI
| - 10.1186/S40781-016-0110-8
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