Effects of Post-Mortem Time before Chilling and Chilling Temperatures on Water-Holding Capacity and Texture of Turkey Breast Muscle

Poultry Science

Volumn 76, Issue 3, 1997, Pages 552-556

  Lesiak, M T ^a   Olson, D G ^b   Lesiak, C A ^a   Ahn, D U ^b  

^a Campbell Soup Company   (United States)

^b IOWA STATE UNIVERSITY   (United States)

Author keywords

Chilling temperatures; Post mortem time; Tenderness; Turkey breast; Water holding capacity

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

POLYPHOSPHATE; SODIUM CHLORIDE; TRIPHOSPHORIC ACID; WATER;

ANIMAL; ARTICLE; CADAVER; CHEMISTRY; COLD; COOKING; FOOD HANDLING; FOOD PRESERVATION; MEAT; METHODOLOGY; PH; PHYSIOLOGY; SARCOMERE; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME; TURKEY (BIRD); ULTRASTRUCTURE;

ANIMALS; COLD; COOKERY; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; POLYPHOSPHATES; POSTMORTEM CHANGES; SARCOMERES; SODIUM CHLORIDE; TEMPERATURE; TIME FACTORS; TURKEYS; WATER;

EID: 0031093774     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.3.552     Document Type: Article

References (13)

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