Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 4 of 4 for “"PSE meat"”.
-
Tumble Marination Strategies to Improve pH, Color, and Water-Holding Capacity in Pale, Soft, and Exudative (PSE) Broiler Breast Fillets
… the incidence of pale soft and exudative poultry meat. Pale, soft, and exudative (PSE) meat is caused by a decline in pH early postmortem while carcass temperatures are still high. This decrease in pH leads to protein denaturation attributing to the pale color and poor water holding capacity (WHC) …
-
Differential gene expression and molecular mechanisms associated with development of pale, soft and exudative (PSE) turkey meat
… has coincided with an increased incidence of a meat quality defect known as pale, soft and exudative (PSE) meat. Application of molecular-based approaches such as genetic markers for animal selection or pathway intervention to prevent development of this meat defect have been suggested as a …
-
PSE Poultry Breast Enhancement through the Utilization of Poultry Collagen, Soy Protein, and Carrageenan in a Chunked and Formed Deli Roll
Pale, soft, and exudative (PSE) poultry originates during rigor mortis when the muscle pH drops rapidly in high temperature carcasses. This condition results from antemortem stress and/or genetic material in the live animal. PSE poultry is pale in color, has low water-holding capacity, and forms …
-
Biological, Nutritional, and Processing Factors Affecting Breast Meat Quality of Broilers
… nutritional, and processing factors on breast meat quality of broilers. In the first experiment, the influence of genetic strain, plane of nutrition, and age at slaughter on breast meat quality was evaluated. Breast meat from a high yield line of broilers had lower pH at 24 h postmortem (PM), …