Cooking schematic of PSE-like and normal chicken breast under different

Processing Properties and Improvement of Pale, Soft, and Exudative

Appearance characteristics of PSE-like and normal chicken breasts

Occurrence of PSE vs. normal meat in breast fillets from WtS and

The cooking loss (a), shear force value (b) of PSE-like and normal

JAST (Journal of Animal Science and Technology)

Distribution of L* values (upper) and pH (lower) for 180 chicken

Chicken Anatomy & Physiology

Cooking the Chicken Meat with Moderate Electric Field: Rheological

Content of nitrate and nitrite in leafy vegetables during storage