Variability of sensory and processing qualities of poultry meat

Is Z-disk degradation responsible for postmortem tenderization?

Richard G. Taylor, G.H. Geesink, Valery F. Thompson et al. · Journal of Animal Science · 1995 · 619 citations

Life Sciences, Anatomy, Cell Biology +13

Relationship between muscle growth and poultry meat quality

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Agriculture, Food Science, Poultry Science +17

Effect of dietary fat and vitamin E on colour stability and on lipid and protein oxidation in Turkey meat during storage

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Agriculture, Biochemistry, Food Science +17

Problem of pale soft exudative meat in broiler chickens

Shai Barbut · British Poultry Science · 1997 · 242 citations

Agriculture, Animal Sciences, Poultry Science +17

The relationship of broiler breast meat color and pH to shelf-life and odor development

C.D. Allen, SM Russell, DL Fletcher · Poultry Science · 1997 · 240 citations · Full text

Agriculture, Animal Sciences, Poultry Science +17