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Table 2 Comparative color L* values and prevalence of PSE condition in breast fillets observed in different studies

From: Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast

  Barbut [17] Owens et al. [18] Fraqueza et al. [35] Carvalho et al. [11] Woelfel et al. [4] Petracci et al. [3] Present study
Country Canada USA Portugal Brazil USA Italy Sri Lanka
Species Turkey Turkey Turkey Turkey Chicken Chicken Chicken
L* range 38–57 41–63 35–55 42–66 42–71 40–66 52–64
L* cutoff 50/51 53 50 53 54 56 58
Incidence % 12 40 8 41.7 47 10 70