Smith, D.P., and J.K. Northcutt. “Induced Red Discoloration of Broiler Breast Meat: I. Effect of Blood, Bone Marrow and Marination”. International Journal of Poultry Science 3, no. 4 (March 15, 2004): 248–252. Accessed January 11, 2026. https://ijpsjournal.org/index.php/ijps/article/view/175.