Muscle Metabolism and Meat Quality of Pectoralis from Turkeys Treated with Postmortem Electrical Stimulation

Poultry Science

Volumn 76, Issue 7, 1997, Pages 1047-1051

  Owens, C M ^a   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Electrical stimulation; Meat quality; Rigor mortis; Tenderness; Turkey

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

ANIMAL; ARTICLE; CADAVER; ELECTROSTIMULATION; FEMALE; FOOD HANDLING; HISTOLOGY; MEAT; METABOLISM; METHODOLOGY; PATHOPHYSIOLOGY; PECTORALIS MAJOR MUSCLE; PH; PHYSIOLOGY; RANDOMIZATION; STANDARD; TIME; TURKEY (BIRD);

ANIMALS; ELECTRIC STIMULATION; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; PECTORALIS MUSCLES; POSTMORTEM CHANGES; RANDOM ALLOCATION; RIGOR MORTIS; TIME FACTORS; TURKEYS;

EID: 0031179120     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.7.1047     Document Type: Article

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