How to Cite
Abstract
This manuscript RETRACTED by the authors
References
Hanckel PJ, Yang F, Bartram C, Karlson. Determination of water of holding capacity in chicken meat. Proceeding of XVIth European symposium of quality of poultry meat. 23, 26 September. Journal of Poultry Science 2008; 28(3): 332-336.
Urbin MC, Zessin DA, Wilson GD. Observations on a Method of Determining the Water Binding Properties of Meat. Journal of Animal Science 2006; 21(1): 9-13. https://doi.org/10.2527/jas1962.2119
Sawaya WN, Abu-Ruwaida AA, Baroon ZH, Murad. Shelf-Life of Eviscerated Broiler Carcasses as Affected by Vacuum Packaging and Potassium Sorbate. LWT - Food Science and Technology 2007; 26(6): 517-523. https://doi.org/10.1006/fstl.1993.1102
Wardler TP, Young, Soung L. Determination of water holding capacity of poultry meat. Journal of Poultry Sciences 1993; 53(2): 987-990.
Jukna V, Klementavi?i?t? J, Meškinyt?-Kaušilien? E, Pe?iulaitien? N, Samborskyt? M, Ambras?nas L. Comparative evaluation of Ostrich, Turkey and Broiler meat. Biotechnology in Animal Husbandry 2012; 28(2): 385-392. https://doi.org/10.2298/BAH1202385J
Dai SF, Gao F, Xu XL, Zhang WH, Song SX, Zhou GH. Effects of dietary glutamine and gamma-aminobutyric acid on meat colour, pH, composition, and water-holding characteristic in broilers under cyclic heat stress. Poult Sci 2012; 53(4): 471-81. https://doi.org/10.1080/00071668.2012.719148
Garcia RGI, Freitas LW, Schwingel AWII, Farias RMII, Caldara FRI, Gabriel AMAI, Graciano JDI, Komiyama CMIII, Almeida Paz ICL. Incidence and physical properties of PSE chicken meat in a commercial processing plant. Rev Bras Cienc Avic 2010; 12(4). https://doi.org/10.1590/S1516-635X2010000400003
Hawkins TK, Samantha L, Zhuang, Hong E. Broiler water holding capacity measurement using inferred spectroscopies correlated with traditional methods. Journal of Meat Sciences 2010; 77(3): 521-26.
Komiyama TP, Cluadia, Marrie K. Physical chemical and sensorial meat quality of spent breeder hens. Journal of Poultry Sciences 2010; 20(3): 140-43.
Samuel DPP, Basoon S, Miryeong L. Visible inferred spectroscopy to predict water holding capacity in normal and pale broiler breast meat. Journal of Meat Sciences 2010; 98(3): 259-65.
Alvarado CZ, Sams R. Injection marinating strategies for remediation of pale exudative broiler breast meat. Journal of Poultry Sciences 2009; 38(3): 99-102.
Mullnet JF, Lee YS, Owens CM. Changes in tenderness, color and water holding capacity of broiler breast meat cooked during post deboning aging. Journal of Poultry Sciences 2009; 74(2): 459-454.
Qiao MD, Fletcher DP, Smith, Northcutt JK. Effect of broiler breast meat color on ph, moisture, water holding capacity and emulsification. Journal of Poultry Sciences 2009; 38(3): 222-226.
Young YJ, Karlesson AH, Hanckles P. Water holding capacity in chicken breast muscle is enhanced by pyruvate and reduced by creatine supplement. Journal of Poultry Sciences 2009; 29(3): 103-109.
Kwon N, Hong C, Senung Y, Lee J. Texture properties and water holding capacity of broiler breast meat cooked at various to various internal end point temperatures. Journal of Animal Sciences 2008; 21(4): 1497-99.
Zhuang TPH, Elizabith SF, Douglas S, Berrang M. Effect of dry air chilling on warner-bratzler shear force and water holding capacity of broiler meat deboned four hours postmortem. Journal of Poultry Sciences 2008; 40(3): 194-98. https://doi.org/10.3923/ijps.2008.743.748
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright (c) 2017 Majid Saleem, Rameez Raja Kaleri, Depeesh Kumar, Raza Ali Mangi, Lokesh Kumar, Kabir Ahmed, Anees Memon, Zafar Khoso , Muhammad Amjad Jakhro