Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.
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Muscle growth and poultry meat quality issuesReduced functionality of PSE-like chicken breast meat batter resulting from alterations in protein conformation.Application of near infrared reflectance (NIR) spectroscopy to identify potential PSE meat.Influence of transport conditions and pre-slaughter water shower spray during summer on protein characteristics and water distribution of broiler breast meat.A New Insight into the Role of Calpains in Post-mortem Meat Tenderization in Domestic Animals: A review.Transcriptional profiling identifies differentially expressed genes in developing turkey skeletal muscleExpression and methylation of FGF2, TGF-β and their downstream mediators during different developmental stages of leg muscles in chicken.Comparative Quantitative Studies on the Microvasculature of the Heart of a Highly Selected Meat-Type and a Wild-Type Turkey LineCarcass Performance, Muscle Fiber, Meat Quality, and Sensory Quality Characteristics of Crossbred Pigs with Different Live Weights.Effect of acute heat stress and slaughter processing on poultry meat quality and postmortem carbohydrate metabolism.Pre-slaughter mortality among turkeys related to their transport.Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse.Correlations among Stress Parameters, Meat and Carcass Quality Parameters in Pigs.Different oxidative status and expression of calcium channel components in stress-induced dysfunctional chicken muscle.Physicochemical properties of breast meat from water-stressed naked-neck and Ovambo chickens.Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat.Effect of meat enhancement solutions with hydroxypropyl methylcellulose and konjac flour on texture and quality attributes of pale, soft, and exudative pork.Differences in calpain system, desmin degradation and water holding capacity between commercial Meishan and Duroc × Landrace × Yorkshire crossbred pork.Comparison of protein degradation, protein oxidation, and μ-calpain activation between pale, soft, and exudative and red, firm, and nonexudative pork during postmortem aging.A comparative study of heat shock protein 70 in normal and PSE (pale, soft, exudative)-like muscle from broiler chickens.Improvement of turkey breast meat quality and cooked gel functionality using hot-boning, quarter sectioning, crust-freeze-air-chilling and cold-batter-mincing technologies.Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat.Effect of transportation and pre-slaughter water shower spray with resting on AMP-activated protein kinase, glycolysis and meat quality of broilers during summer.Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies.Deep transcriptome sequencing reveals differences in global gene expression between normal and pale, soft, and exudative turkey meat.Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber Characteristics.Effects of the ratio of unsaturated fatty acid to saturated fatty acid on the growth performance, carcass and meat quality of finishing pigs.Patterns of musculoskeletal growth and dimensional changes associated with selection and developmental plasticity in domestic and wild strain turkeys.Evaluation of the Use of Phosphatidic Acid in the Diet on Growth Performance and Breast Meat Yield in Broilers.
P2860
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P2860
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.
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article científic
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article scientifique
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articol științific
@ro
articolo scientifico
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artigo científico
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artigo científico
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artigo científico
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artikel ilmiah
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artikull shkencor
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artículo científico
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name
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.
@en
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.
@nl
type
label
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.
@en
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.
@nl
prefLabel
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.
@en
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat.
@nl
P2093
P1433
P1476
Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat
@en
P2093
A A Sosnicki
D C Ciobanu
E W Wilson
L J Gatcliffe
S M Lonergan
P356
10.1016/J.MEATSCI.2007.07.031
P577
2007-08-07T00:00:00Z