In-transit development of color abnormalities in turkey breast meat during winter season

키워드

참고문헌 (47)

1. Zhu X, "Occurrence and characterization of pale, soft, exudative-like broiler muscle commercially produced in China", J Integr Agric, 11, pp.1384~1390 (2012)[DOI]
2. Carvalho RH, "Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat", Food Chem, 215, pp.129~137 (2017)[DOI]
3. Dinesh D. Jayasena, "Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast", 한국축산학회지, 58(7), pp.1~8 (2016), 한국축산학회
4. Mitchell MA, "Indicators of physiological stress in broiler chickens during road transportation", Anim Welf, 1, pp.91~103 (1992)
5. Mitchell MA, "Physiological stress and welfare of broiler chickens in transit: solutions not problems!", Poult Sci, 77, pp.1803~1814 (1998)
6. Carvalho RH, "The effects of the dark house system on growth, performance and meat quality of broiler chicken", Anim Sci J, 86, pp.189~193 (2015)[DOI]
7. Hunter RR, "Distribution of "dead on arrivals" within the bio-load on commercial broiler transporters: correlation with climatic conditions and ventilation regimen", Br Poult Sci, 40, pp.S48~S49 (1997)
8. Carvalho RH, "The incidence of pale, soft, and exudative (PSE) turkey meat at a Brazilian commercial plant and the functional properties in its meat product", LWT - Food Sci Technol, 59, pp.883~888 (2014)[DOI]
9. Simoes GS, "Vehicle thermal microclimate evaluation during Brazilian summer broiler transport and the occurrence of PSE (pale, soft, exudative) meat", Brazilian. Arch Biol Technol., 52, pp.195~204 (2009)
10. Langer RO de S, "Broiler transportation conditions in a Brazilian commercial line and the occurrence of breast PSE (pale, soft, exudative) meat and DFD-like (dark, firm, dry) meat", Brazilian Arch Biol Technol, 53, pp.1161~1167 (2010)[DOI]
11. Spurio RS, "Improving transport container design to reduce broiler chicken PSE (pale, soft, exudative) meat in Brazil", Anim Sci J, 87, pp.277~283 (2016)[DOI]
12. Kettlewell PJ, "The thermal environment on poultry transport vehicles", International symposium, St. Joseph. Proceedings, pp.345~389 (1993), American Society of Agricultural Engineers
13. Hoxey RP, "An investigation of the aerodynamic and ventilation characteristics of poultry transport vehicles: part I, full-scale measurements", J Agric Eng Res, 65, pp.77~83 (1996)[DOI]
14. Vieira FMC, "Preslaughter mortality of broilers in relation to lairage and season in a subtropical climate", Poult Sci, 90, pp.2127~2133 (2011)[DOI]
15. Guarnieri PD, "Preslaughter handling with water shower spray inhibits PSE (pale, soft, exudative) broiler breast meat in a commercial plant. Biochemical and ultrastructural observations", J Food Biochem, 28, pp.269~277 (2004)[DOI]
16. Dadgar S, "Effect of acute cold exposure, age, sex, and lairage on broiler breast meat quality", Poult Sci, 90, pp.444~457 (2011)[DOI]
17. Dadgar S, "Broiler chicken thigh and breast muscle responses to cold stress during simulated transport before slaughter", Poult Sci, 91, pp.1454~1464 (2012)[DOI]
18. Owens CM, "The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant", Poult Sci, 79, pp.553~558 (2000)[DOI]
19. Barbut S, "Estimating the magnitude of the pse problem in poultry", J Muscle Foods, 9, pp.35~49 (1998)[DOI]
20. Petracci M, "Color variation and characterization of broiler breast meat during processing in Italy", Poult Sci, 83, pp.2086~2092 (2004)
21. Zhang L, "Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat", Br Poult Sci, 46, pp.687~693 (2005)[DOI]
22. "National Weather Service. The Heat Index Equation"[URL]
23. Carvalho RH, "Animal welfare and quality of poultry meat", pp.2016
24. Carvalho RH, "Glycolysis rate delay in turkey breast pectoralis major m. In a commercial air chilling processing line and meat qualities", Int J Poult Sci, 14, pp.516~520 (2015)[DOI]
25. Watts JM, "Heat and moisture production by broilers during simulated cold weather transport", Poult Sci, 90, pp.1890~1899 (2011)[DOI]
26. Xin H, "Heat and moisture production of poultry and their housing systems: broilers", Trans ASAE, 44, pp.1851~1857 (2001)
27. Meltzer A, "Thermoneutral zone and resting metabolic rate of broilers", Br Poult Sci, 24, pp.471~476 (1983)[DOI]
28. Pereira DF, "Estimating the thermoneutral zone for broiler breeders using behavioral analysis", Comput Electron Agric, 62, pp.2~7 (2008)[DOI]
29. Mitchell MA, "Measuring and auditing broiler welfare", pp.145~160 (2004)
30. Freeman BM, "Stress of transportation for broilers", Vet Rec, 114, pp.286~287 (1984)[DOI]
31. Hunter RR, "Wetting of broilers during cold weather transport: a major source of physiological stress?", Br Poult Sci, 40, pp.48~49 (1999)[DOI]
32. Nijdam E, "Feed withdrawal of broilers before transport changes plasma hormone and metabolite concentrations", Poult Sci, 84, pp.1146~1152 (2005)[DOI]
33. Froning GW, "The effect of preslaughter temperature, stress, struggle and anesthetization on color and textural characteristics of turkey muscle", Poult Sci, 57, pp.630~633 (1978)[DOI]
34. Babji AS, "The effect of preslaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality", Poult Sci, 61, pp.2385~2389 (1982)[DOI]
35. Holm CGP, "Antemortem holding temperatures and broiler breast meat quality", J Appl Poult Res, 6, pp.180~184 (1997)
36. Droval AA, "Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat", J Appl Poult Res, 21, pp.502~507 (2012)[DOI]
37. Bianchi M, "Influence of genotype, market live weight, transportation, and holding conditions prior to slaughter on broiler breast meat color", Poult Sci, 85, pp.123~128 (2006)[DOI]
38. Strawford ML, "The effect of simulated cold weather transport on core body temperature and behavior of broilers", Poult Sci, 90, pp.2415~2424 (2011)[DOI]
39. Warriss PD, "The influence of ante-mortem handling on poultry meat quality", Poultry. Meat Sci., 25, pp.217~230 (1999)
40. Jiang N, "Of water-misting sprays with forced ventilation on post mortem glycolysis, AMP-activated protein kinase and meat quality of broilers after transport during summer", Anim Sci J, 87(5), pp.718~728 (2016)[DOI]
41. Barbut S, "Color measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat", Food Res Int, 26, pp.39~43 (1993)[DOI]
42. Kauffman RG, "The effectiveness of examining early post-mortem musculature to predict ultimate pork quality", Meat Sci, 34, pp.283~300 (1993)[DOI]
43. Julian RJ, "The effect of cold and dietary energy on right ventricular hypertrophy, right ventricular failure and ascites in meattype chickens", Avian Pathol, 18, pp.675~684 (1989)[DOI]
44. Julian RJ, "Production and growth related disorders and other metabolic diseases of poultry - a review", Vet J, 169, pp.350~369 (2005)
45. McCurdy RD, "Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat", Food Res Int, 29, pp.363~366 (1996)[DOI]
46. Fujii J, "Identification of a mutation in porcine ryanodine receptor associated with malignant hyperthermia", Science, 253, pp.448~451 (1991)[DOI]
47. Cheah KS, "Skeletal muscle mitochondrial phospholipase A2 and the interaction of mitochondria and sarcoplasmic reticulum in porcine malignant hyperthermia", Biochim. Biophys. Acta - Bioenerg., 638, pp.40~49 (1981)

관련 논문AI추천