{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T16:19:03Z","timestamp":1791908343187,"version":"4.3.4"},"reference-count":32,"publisher":"Elsevier BV","issue":"1","license":[{"start":{"date-parts":[[2006,1,1]],"date-time":"2006-01-01T00:00:00Z","timestamp":1136073600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/tdm\/userlicense\/1.0\/"},{"start":{"date-parts":[[2006,1,1]],"date-time":"2006-01-01T00:00:00Z","timestamp":1136073600000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/www.elsevier.com\/legal\/tdmrep-license"},{"start":{"date-parts":[[2019,10,19]],"date-time":"2019-10-19T00:00:00Z","timestamp":1571443200000},"content-version":"vor","delay-in-days":5039,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc-nd\/4.0\/"}],"content-domain":{"domain":["elsevier.com","sciencedirect.com"],"crossmark-restriction":true},"short-container-title":["Poultry Science"],"published-print":{"date-parts":[[2006,1]]},"DOI":"10.1093\/ps\/85.1.123","type":"journal-article","created":{"date-parts":[[2014,2,6]],"date-time":"2014-02-06T21:20:42Z","timestamp":1391721642000},"page":"123-128","update-policy":"https:\/\/doi.org\/10.1016\/elsevier_cm_policy","source":"Crossref","is-referenced-by-count":69,"title":["The Influence of Genotype, Market Live Weight, Transportation, and Holding Conditions Prior to Slaughter on Broiler Breast Meat Color"],"prefix":"10.1016","volume":"85","author":[{"given":"M.","family":"Bianchi","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"M.","family":"Petracci","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"C.","family":"Cavani","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"78","reference":[{"key":"10.1093\/ps\/85.1.123_bib118","doi-asserted-by":"crossref","first-page":"2385","DOI":"10.3382\/ps.0612385","article-title":"The effect of preslaughter environmental temperature in the presence of electrolyte treatment on turkey meat quality","volume":"61","author":"Babji","year":"1982","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib119","doi-asserted-by":"crossref","first-page":"355","DOI":"10.1080\/00071669708418002","article-title":"Problem of pale exudative meat in broiler chickens","volume":"38","author":"Barbut","year":"1997","journal-title":"Br. Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib120","series-title":"Poultry Products Processing. An Industry Guide","first-page":"429","article-title":"Meat color and flavor","author":"Barbut","year":"2002"},{"key":"10.1093\/ps\/85.1.123_bib121","doi-asserted-by":"crossref","first-page":"833","DOI":"10.1093\/ps\/80.7.833","article-title":"Effect of selection for improved body composition on muscle and meat characteristics of broilers from experimental and commercial lines","volume":"80","author":"Berri","year":"2001","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib122","doi-asserted-by":"crossref","first-page":"803","DOI":"10.1093\/ps\/84.5.803","article-title":"Physical and functional properties of whole and ground pale broiler breast meat","volume":"84","author":"Bianchi","year":"2005","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib123","doi-asserted-by":"crossref","first-page":"1535","DOI":"10.1002\/jsfa.1808","article-title":"Influence of the season on the relationships between NMR transverse relaxation and WHC in turkey breast","volume":"84","author":"Bianchi","year":"2004","journal-title":"J. Sci. Food Agric."},{"key":"10.1093\/ps\/85.1.123_bib124","doi-asserted-by":"crossref","first-page":"1829","DOI":"10.1093\/ps\/82.12.1829","article-title":"Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions","volume":"82","author":"Debut","year":"2003","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib125","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1093\/japr\/8.1.67","article-title":"Color variation in commercial packaged broiler breast fillets","volume":"8","author":"Fletcher","year":"1999","journal-title":"J. Appl. Poult. Res."},{"key":"10.1093\/ps\/85.1.123_bib126","doi-asserted-by":"crossref","first-page":"131","DOI":"10.1079\/WPS20020013","article-title":"Poultry meat quality","volume":"58","author":"Fletcher","year":"2002","journal-title":"World's Poult. Sci. J."},{"key":"10.1093\/ps\/85.1.123_bib127","doi-asserted-by":"crossref","first-page":"784","DOI":"10.1093\/ps\/79.5.784","article-title":"The relationship of raw broiler breast meat color and pH to cooked meat color and pH","volume":"79","author":"Fletcher","year":"2000","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib128","doi-asserted-by":"crossref","first-page":"1433","DOI":"10.1093\/ps\/83.8.1433","article-title":"Refrigeration and freeze-thaw effects on broiler fillets having extreme L* values","volume":"83","author":"Galobart","year":"2004","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib129","series-title":"Recommendations on uniform colour spaces, colour difference equations, psychometric colour terms. CIE Publication No.15 (E-1.3.1) 1971\/(TO-1.3) (Suppl. 15)","author":"International Commission on Illumination","year":"1978"},{"key":"10.1093\/ps\/85.1.123_bib130","series-title":"Proc. XIV Eur. Symp. Qual. Poult. Meat, Bologna, Italy","first-page":"311","article-title":"Handling of poultry before slaughter: Some aspects of welfare and meat quality","author":"Lambooij","year":"1999"},{"key":"10.1093\/ps\/85.1.123_bib131","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1093\/ps\/83.2.275","article-title":"Effects of diet and feed withdrawal on the sensory descriptive and instrumental profiles of broiler breast fillets","volume":"83","author":"Lyon","year":"2004","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib132","doi-asserted-by":"crossref","first-page":"75","DOI":"10.1016\/0308-8146(82)90070-X","article-title":"Changes in the colour and opacity of meat","volume":"9","author":"MacDougall","year":"1982","journal-title":"Food Chem."},{"key":"10.1093\/ps\/85.1.123_bib133","doi-asserted-by":"crossref","first-page":"363","DOI":"10.1016\/0963-9969(96)00020-8","article-title":"Seasonal effect on pale soft exudative (PSE) occurrence in young turkey breast meat","volume":"29","author":"McCurdy","year":"1996","journal-title":"Food Res. Int."},{"key":"10.1093\/ps\/85.1.123_bib134","doi-asserted-by":"crossref","first-page":"1616","DOI":"10.1093\/ps\/76.11.1616","article-title":"The effect of seasonal heat stress on rigor development and the incidence of pale, exudative turkey meat","volume":"76","author":"McKee","year":"1997","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib135","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1080\/00071668508416792","article-title":"Relationship between the concentration of myoglobin and parvalbumin in various types of muscle tissues from chickens","volume":"26","author":"Nishida","year":"1985","journal-title":"Br. Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib136","series-title":"Influence of antemortem treatment on postmortem muscle properties of poultry meat. Ph.D. Dissertation","author":"Northcutt","year":"1994"},{"key":"10.1093\/ps\/85.1.123_bib137","series-title":"Poultry Meat Processing","first-page":"5","article-title":"Preslaughter factors affecting poultry meat quality","author":"Northcutt","year":"2001"},{"key":"10.1093\/ps\/85.1.123_bib138","doi-asserted-by":"crossref","first-page":"553","DOI":"10.1093\/ps\/79.4.553","article-title":"The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant","volume":"79","author":"Owens","year":"2000","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib139","doi-asserted-by":"crossref","first-page":"670","DOI":"10.1093\/ps\/80.5.670","article-title":"The effect of holding temperature on live shrink, yields and breast meat quality of broiler chicken","volume":"80","author":"Petracci","year":"2001","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib140","doi-asserted-by":"crossref","first-page":"2086","DOI":"10.1093\/ps\/83.12.2086","article-title":"Color variation and characterization of broiler breast meat during processing in Italy","volume":"83","author":"Petracci","year":"2004","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib141","doi-asserted-by":"crossref","first-page":"676","DOI":"10.1093\/ps\/80.5.676","article-title":"The effect of broiler breast meat color on pH, moisture, water-holding capacity, and emulsification capacity","volume":"80","author":"Qiao","year":"2001","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib142","series-title":"SAS\u00ae\/STAT Guide for Personal Computers","author":"SAS Institute","year":"1988"},{"key":"10.1093\/ps\/85.1.123_bib143","doi-asserted-by":"crossref","first-page":"699","DOI":"10.1093\/ps\/81.5.699","article-title":"Effects of feed deprivation and transport on preslaughter blood metabolites, early postmortem muscle metabolites, and meat quality","volume":"81","author":"Savenije","year":"2002","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib144","doi-asserted-by":"crossref","first-page":"1584","DOI":"10.1093\/ps\/81.10.1584","article-title":"The effect of age, dietary carbohydrate source, and feed withdrawal on broiler breast fillet color","volume":"81","author":"Smith","year":"2002","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib145","doi-asserted-by":"crossref","first-page":"1057","DOI":"10.1093\/ps\/79.7.1057","article-title":"Characteristics of pale, soft, exudative broiler breast meat","volume":"79","author":"Van Laack","year":"2000","journal-title":"Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib146","doi-asserted-by":"crossref","first-page":"65","DOI":"10.1016\/0309-1740(87)90051-9","article-title":"The relationships between initial pH, reflectance and exudation in pig muscle","volume":"20","author":"Warriss","year":"1987","journal-title":"Meat Sci."},{"key":"10.1093\/ps\/85.1.123_bib147","series-title":"Poultry Meat Science","first-page":"217","article-title":"The influence of ante-mortem handling on poultry meat quality","author":"Warriss","year":"1999"},{"key":"10.1093\/ps\/85.1.123_bib148","doi-asserted-by":"crossref","first-page":"308","DOI":"10.1080\/713654935","article-title":"Variation in the colour of broiler breast fillets in the UK","volume":"41","author":"Wilkins","year":"2000","journal-title":"Br. Poult. Sci."},{"key":"10.1093\/ps\/85.1.123_bib149","doi-asserted-by":"crossref","first-page":"579","DOI":"10.1093\/ps\/81.4.579","article-title":"The characterization and incidence of pale, soft, and exudative broiler meat in a commercial processing plant","volume":"81","author":"Woelfel","year":"2002","journal-title":"Poult. Sci."}],"container-title":["Poultry Science"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579119419032?httpAccept=text\/xml","content-type":"text\/xml","content-version":"vor","intended-application":"text-mining"},{"URL":"https:\/\/api.elsevier.com\/content\/article\/PII:S0032579119419032?httpAccept=text\/plain","content-type":"text\/plain","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/academic.oup.com\/ps\/article-pdf\/85\/1\/123\/4460041\/poultrysci85-0123.pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,9,21]],"date-time":"2025-09-21T21:27:29Z","timestamp":1758490049000},"score":1,"resource":{"primary":{"URL":"https:\/\/linkinghub.elsevier.com\/retrieve\/pii\/S0032579119419032"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2006,1]]},"references-count":32,"journal-issue":{"issue":"1","published-print":{"date-parts":[[2006,1]]}},"alternative-id":["S0032579119419032"],"URL":"https:\/\/doi.org\/10.1093\/ps\/85.1.123","relation":{},"ISSN":["0032-5791"],"issn-type":[{"value":"0032-5791","type":"print"}],"subject":[],"published":{"date-parts":[[2006,1]]},"assertion":[{"value":"Elsevier","name":"publisher","label":"This article is maintained by"},{"value":"The Influence of Genotype, Market Live Weight, Transportation, and Holding Conditions Prior to Slaughter on Broiler Breast Meat Color","name":"articletitle","label":"Article Title"},{"value":"Poultry Science","name":"journaltitle","label":"Journal Title"},{"value":"https:\/\/doi.org\/10.1093\/ps\/85.1.123","name":"articlelink","label":"CrossRef DOI link to publisher maintained version"},{"value":"article","name":"content_type","label":"Content Type"},{"value":"Copyright \u00a9 2006 Poultry Science Association Inc. Published by Elsevier Inc.","name":"copyright","label":"Copyright"}]}}