- Volume 20 Issue 4
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Meat Quality and Storage Characteristics Depending on PSE Status of Broiler Breast Meat
- Chae, H.S. (National Livestock Research Institute Rural Development Administration) ;
- Singh, N.K. (Surgery Div., SKUAST-J) ;
- Yoo, Y.M. (National Livestock Research Institute Rural Development Administration) ;
- Ahn, C.N. (National Livestock Research Institute Rural Development Administration) ;
- Jeong, S.G. (National Livestock Research Institute Rural Development Administration) ;
- Ham, J.S. (National Livestock Research Institute Rural Development Administration) ;
- Kim, D.H. (National Livestock Research Institute Rural Development Administration)
- Received : 2006.06.10
- Accepted : 2006.10.09
- Published : 2007.04.01
The pale, soft, exudative (PSE) syndrome lowers storage quality and consumers acceptability in the particular meat. With the increase in the consumption of parted chickens in Korean meat consumption trade, a parallel increase in the concern over the PSE status of chickens have been noticed. The present study focused on the PSE status of broiler's breast to investigate the effects of different degrees of PSE on its quality and storage characteristics. A total of 46 broiler chickens of 35 days old averaging 1,251-1,350 g were selected for the study. Breast separated and skin was removed. The breast meat was stored at
Broilers Breast;PSE;Storage Characteristics;Meat Quality
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