Back Article

Wideman N, O'Bryan CA, Crandall PG. 2016. Factors affecting poultry meat colour and consumer preferences - A review. World's Poultry Science Journal 72(02):353−66

Zhao X, Chen X, Han M, Qian C, Xu X, et al. 2016. Application of isoelectric solubilization/precipitation processing to improve gelation properties of protein isolated from pale, soft, exudative (PSE)-like chicken breast meat. LWT - Food Science and Technology 72:141−48

Bailey RA, Souza E, Avendano S. 2020. Characterising the influence of genetics on breast muscle myopathies in broiler chickens. Frontiers in Physiology 11:1041

Praud C, Jimenez J, Pampouille E, Couroussé N, Godet E, et al. 2020. Molecular phenotyping of white striping and wooden breast myopathies in chicken. Frontiers in Physiology 11:633

Barbut S. 2019. Recent myopathies in broiler's breast meat fillets. World's Poultry Science Journal 75(4):559−82

Zampiga M, Soglia F, Baldi G, Petracci M, Strasburg GM, et al. 2020. Muscle abnormalities and meat quality consequences in modern turkey hybrids. Frontiers in Physiology 11:554

Zampiga M, Tavaniello S, Soglia F, Petracci M, Mazzoni M, et al. 2019. Comparison of 2 commercial turkey hybrids: productivity, occurrence of breast myopathies, and meat quality properties. Poultry Science 98(5):2305−15

Dong M, Chen H, Zhang Y, Xu Y, Han M, et al. 2020. Processing properties and improvement of pale, soft, and exudative-like chicken meat: A review. Food and Bioprocess Technology 13(8):1280−91

Kuttappan VA, Hargis BM, Owens CM. 2016. White striping and woody breast myopathies in the modern poultry industry: a review. Poultry Science 95:2724−33

Tasoniero G, Bowker B, Zhuang H. 2020. Research note: Texture characteristics of wooden breast fillets deboned at different postmortem times. Poultry Science 99(8):4096−99

Hosotani M, Kawasaki T, Hasegawa Y, Wakasa Y, Hoshino M, et al. 2020. Physiological and pathological mitochondrial clearance is related to pectoralis major muscle pathogenesis in broilers with wooden breast syndrome. Frontiers in Physiology 11:579

Xing T, Zhao Z, Zhao X, Zhuang S, Xu X. 2020. Phosphoproteome analysis of sarcoplasmic and myofibrillar proteins in stress-induced dysfunctional broiler pectoralis major muscle. Food Chemistry 319:126531

Yalcin S, Şahin K, Tuzcu M, Bilgen G, Özkan S, et al. 2019. Muscle structure and gene expression in pectoralis major muscle in response to deep pectoral myopathy induction in fast- and slow-growing commercial broilers. British Poultry Science 60(3):195−201

Bailey RA, Watson KA, Bilgili SF, Avendano S. 2015. The genetic basis of pectoralis major myopathies in modern broiler chicken lines. Poultry Science 94(12):2870−79

Oviedo-Rondón EO, Velleman SG, Wineland MJ. 2020. The role of incubation conditions in the onset of avian myopathies. Frontiers in Physiology 11:545045

Morey A, Smith AE, Garner LJ, Cox MK. 2020. Application of bioelectrical impedance analysis to detect broiler breast filets affected with woody breast myopathy. Frontiers in Physiology 11:808

Velleman SG. 2020. Pectoralis major (breast) muscle extracellular matrix fibrillar collagen modifications associated with the wooden breast fibrotic myopathy in broilers. Frontiers in Physiology 11:461

Stangierski J, Tomaszewska-Gras J, Baranowska HM, Krzywdzińska-Bartkowiak M, Konieczny P. 2018. The effect of deep pectoral myopathy on the properties of broiler chicken muscles characterised by selected instrumental techniques. European Food Research and Technology 245(2):459−67

Petracci M, Soglia F, Madruga M, Carvalho L, Ida E, et al. 2019. Wooden-breast, white striping, and spaghetti meat: Causes, consequences and consumer perception of emerging broiler meat abnormalities. Comprehensive Reviews in Food Science and Food Safety 18(2):565−83

Livingston ML, Ferket PR, Brake J, Livingston KA. 2019. Dietary amino acids under hypoxic conditions exacerbates muscle myopathies including wooden breast and white stripping. Poultry Science 98(3):1517−27

Cemin HS, Vieira SL, Stefanello C, Kindlein L, Ferreira TZ, et al. 2018. Broiler responses to increasing selenium supplementation using Zn-L-selenomethionine with special attention to breast myopathies. Poultry Science 97(5):1832−40

Kuttappan VA, Owens CM, Coon C, Hargis BM, Vazquez-Añon M. 2017. Incidence of broiler breast myopathies at 2 different ages and its impact on selected raw meat quality parameters. Poultry Science 96(8):3005−9

Théron L, Sayd T, Chambon C, Vautier A, Ferreira C, et al. 2020. Toward the prediction of PSE-like muscle defect in hams: Using chemometrics for the spectral fingerprinting of plasma. Food Control 109:106929

Carvalho RH, Honorato DCB, Guarnieri PD, Soares AL, Pedrão MR, et al. 2018. In-transit development of color abnormalities in turkey breast meat during winter season. Journal of Animal Science and Technology 50:30

Ferguson DM, Warner RD. 2008. Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants? Meat Science 80:12−19

Xing T, Xu X, Jiang N, Deng S. 2016. Effect of transportation and pre-slaughter water shower spray with resting on AMP-activated protein kinase, glycolysis and meat quality of broilers during summer. Animal Science Journal 87(2):299−307

Xing T, Wang MF, Han MY, Zhu XS, Xu XL, et al. 2017. Expression of heat shock protein 70 in transport-stressed broiler pectoralis major muscle and its relationship with meat quality. Animal 11(9):1599−607

Chen H, Wang H, Qi J, Wang M, Xu X, et al. 2018. Chicken breast quality - normal, pale, soft and exudative (PSE) and woody - influences the functional properties of meat batters. International Journal of Food Science and Technology 53(3):654−64

Chan JTY, Omana DA, Betti M. 2011. Effect of ultimate pH and freezing on the biochemical properties of proteins in turkey breast meat. Food Chemistry 127:109−17

Kato T, Barbosa CF, Ida EI, Soares AL, Shimokomaki M, et al. 2013. Broiler chicken PSE (pale, soft, exudative) meat and water release during chicken carcass thawing and brazilian legislation. Brazilian Archives of Biology and Technology 56(6):996−1001

Li K, Chen L, Zhao Y, Li Y, Wu N, et al. 2015. A comparative study of chemical composition, color, and thermal gelling properties of normal and PSE-like chicken breast meat. CyTA - Journal of Food 13(2):213−19

Barbin DF, Kaminishikawahara CM, Soares AL, Mizubuti IY, Grespan M, et al. 2015. Prediction of chicken quality attributes by near infrared spectroscopy. Food Chemistry 168:554−60

Bowker B, Hawkins S, Zhuang H. 2014. Measurement of water-holding capacity in raw and freeze-dried broiler breast meat with visible and near-infrared spectroscopy. Poultry Science 93(7):1834−41

Kapper C, Klont RE, Verdonk JM, Urlings HA. 2020. HAP Prediction of pork quality with near infrared spectroscopy (NIRS) 2. Feasibility and robustness of NIRS measurements under production plant conditions. Meat Science 91(3):300−5

Traffano-Schiffo MV, Castro-Giraldez M, Colom RJ, Fito PJ. 2018. Innovative photonic system in radiofrequency and microwave range to determine chicken meat quality. Journal of Food Engineering1−7

Yang Y, Zhuang H, Yoon SC, Wang W, Jiang H, et al. 2018. Rapid classification of intact chicken breast fillets by predicting principal component score of quality traits with visible/near-Infrared spectroscopy. Food Chemistry 244:184−89

Xiong Z, Sun D, Dai Q, Han Z, Zeng X, et al. 2015. Application of visible hyperspectral imaging for prediction of springiness of fresh chicken meat. Food Analytical Methods 8:380−91

Yang Y, Wang W, Zhuang H, Yoon SC, Jiang H. 2020. Prediction of quality traits and grades of intact chicken breast fillets by hyperspectral imaging. British Poultry Science 62:46−52

Paula MMO, Haddad GBS, Rodrigues LM, Benevenuto Júnior AA, Ramos ALS, et al. 2019. Effects of PSE meat and salt concentration on the technological and sensory characteristics of restructured cooked hams. Meat Science 152:96−103

Zhang L, Barbut S. 2005. Effects of regular and modified starches on cooked pale, soft, and exudative; normal; and dry, firm, and dark breast meat batters. Poultry Science 84(5):789−96

Lee CH, Chin KB. 2020. Changes in physicochemical properties of pork myofibrillar protein combined with corn starch and application to low-fat pork patties. International Journal of Food Science and Technology 55(1):157−64

Song X, Zhu W, Li Z, Zhu J. 2010. Characteristics and application of octenyl succinic anhydride modified waxy corn starch in sausage. Starch 62(12):629−36

Storebakken T, Shearer KD, Roem AJ. 1998. Availability of protein, phosphorus and other elements in fish meal, soy-protein concentrate and phytase-treated soy-protein-concentrate-based diets to Atlantic salmon, Salmo salar. Aquaculture 161(1):365−79

aigle SP, Schilling MW, Marriott NG, Wang H, Barbeau WE, et al. 2005. PSE-like turkey breast enhancement through adjunct incorporation in a chunked and formed deli roll. Meat Science 69(2):319−24

Schilling MW, Daigle SP, Alvarado CZ, Marriott NG, Wang H. 2004. Effects of collagen addition on the functionality of pse-like and normal broiler breast meat in a chunked and formed deli roll. Journal of Muscle Foods 16:46−53

Geonzon LC, Bacabac RG, Matsukawa S. 2019. Network structure and gelation mechanism of kappa and iota carrageenan elucidated by multiple particle tracking. Food Hydrocolloids 92:173−80

Park YS, Choi YS, Hwang KE, Kim TK, Lee CW, et al. 2017. Physicochemical properties of meat batter added with edible silkworm pupae (bombyx mori) and transglutaminase. Korean Journal for Food Science of Animal Resources 37(3):351−59

Sun X, Arntfield SD. 2011. Gelation properties of chicken myofibrillar protein induced by transglutaminase crosslinking. Journal of Food Engineering 107(2):226−33

Lesiow T, Rentfrow GK, Xiong YL. 2017. Polyphosphate and myofibrillar protein extract promote transglutaminase-mediated enhancements of rheological and textural properties of PSE pork meat batters. Meat Science 128:40−46

Sheard PR, Hughes SI, Jaspal MH. 2012. Colour, pH and weight changes of PSE, normal and DFD breast fillets from British broilers treated with a phosphate-free, low salt marinade. British Poultry Science 53(1):57−65

Gorsuch V, Alvarado CZ. 2010. Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets. Poultry Science 89:1002−8

Gao T, Li J, Zhang L, Jiang Y, Yin M, et al. 2015. Effect of different tumbling marination methods and time on the water status and protein properties of prepared pork chops. Asian-Australasian Journal of Animal Sciences 28(7):1020−27

Li Y, Feng T, Sun J, Guo L, Wang B, et al. 2020. Physicochemical and microstructural attributes of marinated chicken breast influenced by breathing ultrasonic tumbling. Ultrasonics Sonochemistry 64:105022

Haddad GBS, Moura APR, Fontes PR, Cunha SFVD, Ramos ALS, et al. 2017. The effects of sodium chloride and PSE meat on restructured cured-smoked pork loin quality: A response surface methodology study. Meat Science 137:191−200

Naik L, Sharma R, Rajput YS, Manju G. 2013. Application of high pressure processing technology for dairy food preservation - future perspective: A review. Journal of Animal Production Advances 3(8):232−41

Chan JTY, Omana DA, Betti M. 2011. Application of high pressure processing to improve the functional properties of pale, soft, and exudative (PSE)-like turkey meat. Innovative Food Science and Emerging Technologies 12(3):216−25

Rastogi NK. 2011. Opportunities and challenges in application of ultrasound in food processing. Critical Reviews in Food Science and Nutrition 51(8):705−22

Li K, Kang Z, Zhao Y, Xu X, Zhou G. 2014. Use of high-intensity ultrasound to improve functional properties of batter suspensions prepared from PSE-like chicken breast meat. Food and Bioprocess Technology 7(12):3466−77

Xue S, Xu X, Shan H, Wang H, Yang J, et al. 2017. Effects of high-intensity ultrasound, high-pressure processing, and high-pressure homogenization on the physicochemical and functional properties of myofibrillar proteins. Innovative Food Science and Emerging Technologies 45:354−60

Dong M, Xu Y, Zhang Y, Han M, Wang P, et al. 2020. Physicochemical and structural properties of myofibrillar proteins isolated from pale, soft, exudative (PSE)-like chicken breast meat: Effects of pulsed electric field (PEF). Innovative Food Science and Emerging Technologies 59:102277

Bian G, Xue S, Xu Y, Xu X, Han M. 2018. Improved gelation functionalities of myofibrillar protein from pale, soft and exudative chicken breast meat by nonenzymatic glycation with glucosamine. International Journal of Food Science and Technology 53(8):2006−14

Hrynets Y, Ndagijimana M, Betti M. 2013. Non-enzymatic glycation of natural actomyosin (NAM) with glucosamine in a liquid system at moderate temperatures. Food Chemistry 139(1-4):1062−72

Rannou C, Laroque D, Renault E, Prost C, Sérot T. 2016. Mitigation strategies of acrylamide, furans, heterocyclic amines and browning during the Maillard reaction in foods. Food Research International 90:154−76

Zhao X, Xing T, Chen X, Han MY, Li X, et al. 2017. Precipitation and ultimate pH effect on chemical and gelation properties of protein prepared by isoelectric solubilization/precipitation process from pale, soft, exudative (PSE)-like chicken breast meat. Poultry Science 96:1504−12

Zhao X, Xing T, Wang P, Xu X, Zhou G. 2019. Oxidative stability of isoelectric solubilization/precipitation-isolated PSE-like chicken protein. Food Chemistry 283:646−55

Zhao X, Wu T, Xing T, Xu X, Zhou G. 2019. Rheological and physical properties of O/W protein emulsions stabilized by isoelectric solubilization/precipitation isolated protein: The underlying effects of varying protein concentrations. Food Hydrocolloids 95:580−89

Yang Z, Sun J, Li Z, Qi Y, Wang P, et al. 2021. Robustness of protein: Using pH shifting and low speed shearing to partially recover conformation and dispersibility of myosin from pale, soft, exudative (PSE)-like chicken breast. LWT 138:110786

Kuttappan VA, Shivaprasad HL, Shaw DP, Valentine BA, Hargis BM, et al. 2013. Pathological changes associated with white striping in broiler breast muscles. Poultry Science 92:331−38

Sihvo HK, Airas N, Lindén J, Puolanne E. 2018. Puolanne, Pectoral vessel density and early ultrastructural changes in broiler chicken wooden breast myopathy. Journal of Comparative Pathology 161:1−10

Griffin JR, Moraes L, Wick M, Lilburn MS. 2018. Onset of white striping and progression into wooden breast as defined by myopathic changes underlying Pectoralis major growth. Estimation of growth parameters as predictors for stage of myopathy progression. Avian Pathology 47(1):2−13

Wang K, Li Y, Sun J, Qiao C, Ho H, et al. 2022. Synergistic effect of preheating and different power output high-intensity ultrasound on the physicochemical, structural, and gelling properties of myofibrillar protein from chicken wooden breast. Ultrasonics Sonochemistry 86:106030

Cruz RFA, Vieira SL, Kindlein L, Kipper M, Cemin HS, et al. 2017. Occurrence of white striping and wooden breast in broilers fed grower and finisher diets with increasing lysine levels. Poultry Science 96(2):501−10

Dalle Zotte A, Tasoniero G, Puolanne E, Remignon H, Cecchinato M, et al. 2017. Effect of "wooden breast" appearance on poultry meat quality, histological traits, and lesions characterization. Czech Journal of Animal Science 62:51−57

Baldi G, Yen CN, Daughtry MR, Bodmer J, Bowker BC, et al. 2020. Exploring the factors contributing to the high ultimate pH of broiler pectoralis major muscles affected by wooden breast condition. Frontiers in Physiology 11:343

Soglia F, Mazzoni M, Petracci M. 2018. Spotlight on avian pathology: current growth-related breast meat abnormalities in broilers. Avian Pathology 48:1−3

Zambonelli P, Zappaterra M, Soglia F, Petracci M, Sirri F, et al. 2016. Detection of differentially expressed genes in broiler pectoralis major muscle affected by white striping-wooden breast myopathies. Poultry Science 95:2771−85

Papah MB, Abasht B. 2019. Dysregulation of lipid metabolism and appearance of slow myofiber-specific isoforms accompany the development of wooden breast myopathy in modern broiler chickens. Scientific Reports 9:17170

Baldi G, Soglia F, Laghi L, Tappi S, Rocculi P, et al. 2019. Comparison of quality traits among breast meat affected by current muscle abnormalities. Food Research International 115:369−76

Chauhan SS, England EM. 2018. Postmortem glycolysis and glycogenolysis: insights from species comparisons. Meat Science 144:118−26

Baldi G, Soglia F, Mazzoni M, Sirri F, Canonico L, et al. 2018. Implications of white striping and spaghetti meat abnormalities on meat quality and histological features in broilers. Animal 164:164−73

Tasoniero G, Cullere M, Cecchinato M, Puolanne E, Dalle Zotte A. 2016. Technological quality, mineral profile, and sensory attributes of broiler chicken breasts affected by white striping and wooden breast myopathies. Poultry Science 95:2707−14

Bowker BC, Maxwell AD, Zhuang H, Adhikari K. 2018. Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition. Poultry Science 97:2966−70

Soglia F, Petracci M, Puolanne E. 2020. Sarcomere lengths in wooden breast broiler chickens. Italian Journal of Animal Science 19(1):569−73

Zhang X, Zhai W, Li S, Suman SP, Chen J, et al. 2020. Early postmortem proteome changes in normal and woody broiler breast muscles. Journal of Agricultural and Food Chemistry 68(39):11000−10

Ma D, Kim YHB. 2020. Proteolytic changes of myofibrillar and small heat shock proteins in different bovine muscles during aging: Their relevance to tenderness and water-holding capacity. Meat Science 163:108090

Clark DL, Velleman SG. 2016. Spatial influence on breast muscle morphological structure, myofiber size, and gene expression associated with the wooden breast myopathy in broilers. Poultry Science2930−45

Tasoniero G, Bertram HC, Young JF, Dalle Zotte A, Puolanne E. 2017. Relationship between hardness and myowater properties in wooden breast affected chicken meat: A nuclear magnetic resonance study. LWT 86:20−24

Soglia F, Laghi L, Canonico L, Cavani C, Petracci M. 2016. Functional property issues in broiler breast meat related to emerging muscle abnormalities. Food Research International 89:1071−76

Tijare VV, Yang FL, Kuttappan VA, Alvarado CZ, Coon CN, et al. 2016. Meat quality of broiler breast fillets with white striping and woody breast muscle myopathies. Poultry Science 95(9):2167−73

Liu R, Zhao S, Xie B, Xiong S. 2011. Contribution of protein conformation and intermolecular bonds to fish and pork gelation properties. Food Hydrocolloids 25(5):898−906

Cai K, Shao W, Chen X, Campbell YL, Nair MN, et al. 2018. Meat quality traits and proteome profile of woody broiler breast (pectoralis major) meat. Poultry Science 97(1):337−46

Traffano-Schiffo MV, Castro-Giraldez M, Colom RJ, Fito PJ. 2017. Development of a spectrophotometric system to detect white striping physiopathy in whole chicken carcasses. Sensors 17(5):1024

Wold JP, Veiseth-Kent E, Høst V, Løvland A. 2017. Rapid on-line detection and grading of wooden breast myopathy in chicken fillets by near-infrared spectroscopy. Plos One 12:e0173384

Geronimo BC, Mastelini SM, Carvalho RH, Barbon S Jr, Barbin DF, et al. 2019. Computer vision system and near-infrared spectroscopy for identification and classification of chicken with wooden breast, and physicochemical and technological characterization. Infrared Physics and Technology 96:303−10

de Carvalho LM, Madruga MS, Estévez M, Badaró AT, Barbin DF. 2020. Occurrence of wooden breast and white striping in Brazilian slaughtering plants and use of near-infrared spectroscopy and multivariate analysis to identify affected chicken breasts. Journal of Food Science 85(10):3102−12

Pang B, Bowker B, Zhang J, Yang Y, Zhuang H. 2020. Prediction of water holding capacity in intact broiler breast fillets affected by the woody breast condition using time-domain NMR. Food Control, 118:107391

Bekhit AEDA, Carne A, Ha M, Franks P. 2014. Physical interventions to manipulate texture and tenderness of fresh meat: A review. International Journal of Food Properties 17(2):433−53

Tasoniero G, Bowker B, Stelzleni A, Zhuang H, Rigdon M, et al. 2019. Use of blade tenderization to improve wooden breast meat texture. Poultry Science 98(9):4204−11

Maxwell AD, Bowker BC, Zhuang H, Chatterjee D, Adhikari K. 2018. Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions. Poultry Science 97(8):2971−78

Mudalal S, Lorenzi M, Soglia F, Cavani C, Petracci M. 2015. Implications of white striping and wooden breast abnormalities on quality traits of raw and marinated chicken meat. Animal 9(4):728−34

U-Chupaj J, Malila Y, Gozzi G, Vannini L, Dellarosa N, et al. 2021. Influence of non-phosphate and low-sodium salt marination in combination with tumbling process on properties of chicken breast meat affected by white striping abnormality. Journal of Food Science 86(9):319−26

Li Z, Yang Z, Zhang Y, Lu T, Zhang X, et al. 2021. Innovative characterization based on stress relaxation and creep to reveal the tenderizing effect of ultrasound on wooden breast. Foods 10

Brambila GS, Bowker BC, Chatterjee D, Zhuang H. 2018. Descriptive texture analyses of broiler breast fillets with the wooden breast condition stored at 4 °C and –20 °C. Poultry Science 97:1762−67

Brambila GS, Chatterjee D, Bowker B, Zhuang H. 2017. Descriptive texture analyses of cooked patties made of chicken breast with the woody breast condition. Poultry Science 96(9):3489−94

Zhuang H, Bowker B. 2018. The wooden breast condition results in surface discoloration of cooked broiler pectoralis major. Poultry Science 97:4458−61

Madruga MS, da Rocha TC, de Carvalho LM, Sousa AMBL, de Sousa Neto AC, et al. 2019. The impaired quality of chicken affected by the wooden breast myopathy is counteracted in emulsion-type sausages. Journal of Food Science and Technology 56(3):1380−88

Carvalho LT, Lorenzo JM, de Carvalho FAL, Bellucci ERB, Trindade MA, et al. 2020. Use of turkey meat affected by white striping myopathy for the development of low-fat cooked sausage enriched with chitosan. Foods 9(12):1866

Cavalcante da Rocha T, de Carvalho LM, Soares AJ, Coutinho DG, Olegario LS, et al. 2020. Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage. Journal of the Science of Food and Agriculture 100(6):2630−37

Santos MMF, de Lima DAS, Bezerra TKA, de Sousa Galvão M, Madruga MS, et al. 2019. Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage. Journal of Food Science and Technology 56(9):4158−65

Garner LJ, Brooks L, Spencer LF, Rehm J, Kataria J, et al. 2020. Effect of pre-blended phosphates on the freezing quality characteristics of ground woody breast meat compared to normal meat. Animals 10:1880

de Oliveira RF, Fávero MS, Mello JLM, Ferrari FB, Cavalcanti ENF, et al. 2020. Physicochemical properties and consumer acceptance of hamburgers processed with chicken meat affected by wooden breast myopathy. Animals 10:2330

Caldas-Cueva JP, Mauromoustakos A, Owens CM. 2021. Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics. Poultry Science1239−47

Sun C, Wu T, Liu R, Liang B, Tian Z, et al. 2016. Effects of superfine grinding and microparticulation on the surface hydrophobicity of whey protein concentrate and its relation to emulsions stability. Food and Bioprocess Technology 9(2):378−86

Li Y, Wang Q, Guo L, Ho H, Wang B, et al. 2019. Effects of ultrafine comminution treatment on gelling properties of myofibrillar proteins from chicken breast. Food Hydrocolloids 97:105199

Wang K, Li Y, Zhang Y, Luo X, Sun J. 2022. Improving myofibrillar proteins solubility and thermostability in low-ionic strength solution: A review. Meat Science 189:108822

Chen X, Qiu Q, Chen K, Li D, Liang L. 2020. Water-soluble myofibrillar protein–pectin complex for enhanced physical stability near the isoelectric point: Fabrication, rheology and thermal property. International Journal of Biological Macromolecules 142:615−23

Kumar P, Chatli MK, Verma AK, Mehta N, Malav OP, et al. 2017. Quality, functionality, and shelf life of fermented meat and meat products: A review. Critical Reviews in Food Science and Nutrition 57(13):2844−56

Stavropoulou DA, Filippou P, de Smet S, de Vuyst L, Leroy F. 2018. Effect of temperature and pH on the community dynamics of coagulase-negative staphylococci during spontaneous meat fermentation in a model system. Food Microbiology 76:180−188