Abstract
The incidence of pale, soft, and exudative (PSE)-like chicken meat is high worldwide. PSE-like chicken meat seriously affects the sensory qualities of fresh meat, which can decrease the consumer’s purchasing desire, reduce chicken meat functionality, and decrease product yield, resulting in extensive economic losses for the poultry processing industry. This meat defect has been of increasing concern to processors and researchers in the poultry processing industry. The processing properties of PSE-like meat and the methods for improving its processing properties or alleviating its reduced functionalities are reviewed in the present article, with the aim of providing a theoretical basis and technical support for poultry processing to increase the practical value of PSE-like chicken meat.
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This research was supported by the National Key R&D Program of China (2019YFC1606200), the National Natural Science Foundation of China (No. 31571854), the China Agriculture Research System (CARS-41), funded by the Chinese Ministry of Agriculture, and the Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD).
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Dong, M., Chen, H., Zhang, Y. et al. Processing Properties and Improvement of Pale, Soft, and Exudative-Like Chicken Meat: a Review. Food Bioprocess Technol 13, 1280–1291 (2020). https://doi.org/10.1007/s11947-020-02464-3
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DOI: https://doi.org/10.1007/s11947-020-02464-3