Concepedia

Oxidative changes in cooled and cooked pale, soft, exudative (PSE) chicken meat

Marta Alessandra de Avila Souza, Massami Shimokomaki, Nelcindo Nascimento Terra, Massimiliano Petracci

Food Chemistry · 2022 · 33 citations · 39 references

Open access

Concepts

AgricultureBiochemistryFood ScienceFood PreservationMeat SciencePoultry Meat ScienceBroiler Meat QualityFood AntioxidantsFood OxidationLipid OxidationMeat ColorMeat PreservationCooking-induced Pigment ChangesMeat Pigment OxidationOxidative IndicesPale Meat ColorTemperature Effects On Meat Color

References

39

Tissue sulfhydryl groups

George L. Ellman · Archives of Biochemistry and Biophysics · 1959 · 26.2K citations

The colour of cooked cured pork. I.—Estimation of the Nitric oxide‐Haem Pigments

H. C. Hornsey · Journal of the Science of Food and Agriculture · 1956 · 873 citations

Agriculture, Chemistry, Food Science +17

Biochemistry Of Meat Hydration

Reiner Hamm · Advances in food research · 1961 · 828 citations

Agriculture, Biochemistry, Food Science +10

Protein Oxidation in Processed Meat: Mechanisms and Potential Implications on Human Health

Olugbenga P. Soladoye, M. L. Hidalgo Juárez, J.L. Aalhus et al. · Comprehensive Reviews in Food Science and Food Safety · 2015 · 523 citations

Agriculture, Biochemistry, Food Science +17

Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat

Shai Barbut, A. Sosnicki, Steven M. Lonergan et al. · Meat Science · 2007 · 370 citations

Agriculture, Food Science, Poultry Science +12