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

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Gel hardness and of ISP-extracted protein recovered from PSE-like

Content of nitrate and nitrite in leafy vegetables during storage

Pale, soft and exudative (PSE)-like broiler breast meat

Trace the difference driven by unfolding-refolding pathway of

Reduced functionality of PSE-like chicken breast meat batter

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

Pale, soft and exudative (PSE)-like broiler breast meat

Mechanisms of appearance of PSE-like breast meat in broilers. a

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

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