Effect of time post-mortem on development of pink discoloration in cooked turkey breast meat

Poultry Science

Volumn 75, Issue 1, 1996, Pages 140-143

  Young, Louis L ^a   Lyon, C E ^a   Northcutt, J K ^a   Dickens, J A ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Meat aging; Pink discoloration; Pinking; Post mortem; Turkey muscle

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

EID: 0013089794     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.3382/ps.0750140     Document Type: Article

References (8)

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