Heme Pigment Levels in Chicken Broilers Chilled in Ice Slush and Air
Open Access
- 1 October 1991
- journal article
- Published by Elsevier in Poultry Science
- Vol. 70 (10) , 2197-2200
- https://doi.org/10.3382/ps.0702197
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- The cytochrome c content of various poultry meatsJournal of the Science of Food and Agriculture, 1986
- Role of Reduced Hemochromes in Pink Color Defect of Cooked Turkey RollsJournal of Food Science, 1986
- Effects of Sex, Age, Preslaughter Factors, and Holding Conditions on the Quality Characteristics and Chemical Composition of Turkey Breast MusclesPoultry Science, 1982
- Isolation and Purification of Turkey Heme ProteinsPoultry Science, 1974
- The Effect of pH and Certain Additives on Heat Denaturation of Turkey Meat MyoglobinPoultry Science, 1973
- Color of Poultry Meat as Influenced by Dietary Nitrates and NitritesPoultry Science, 1969
- Effect of Automobile Exhaust Fume Inhalation by Poultry Immediately Prior to Slaughter on Color of MeatPoultry Science, 1969
- Color and Myoglobin Concentration in Turkey Meat as Affected by Age, Sex and StrainPoultry Science, 1968
- Color and Texture of Ground Turkey Meat Products as Affected by Dried Egg White SolidsPoultry Science, 1968
- Moisture Levels in Frozen Poultry as Related to Thawing Losses, Cooking Losses, and PalatabilityPoultry Science, 1960