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For Reviewers
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Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences
Our new CiteScore2020 from SCOPUS
June 2021 Issue has just been published
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Our new Impact Factor and Cite Score
Our new CiteScore2022 from SCOPUS
September 2023 issue has just been published
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IMPACT OF PSE AND DFD MEAT ON POULTRY PROCESSING - A REVIEW.
Publication date: 2003-06-30
Pol. J. Food Nutr. Sci. 2003;53(2):3-8
KEYWORDS
ABSTRACT
In the meat processing the quality of final products greatly depends on the quality of used meat. Poultry processors are faced with problem of defective meat, i.e. PSE (pale, soft, exudative) and DFD (dark, firm, dry). The reasons contributing to PSE of poultry meat are still not fully recognised. The PSE located in breast muscles can originate from genetics reasons, results from preslaughter stress, post-mortem slow or inadequate chilling and accelerated rigor mortis processes. The reduction of preslaughter stress, very rapid chilling and sorting of PSE meat from normal may have some use in improving quality of products and substantial elimination of economic losses.
| eISSN: | 2083-6007 |
| ISSN: | 1230-0322 |
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