Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat

Poultry Science

Volumn 78, Issue 3, 1999, Pages 477-484

  Rathgeber, B M ^a   Boles, J A ^a   Shand, P J ^a  

^a UNIVERSITY OF SASKATCHEWAN   (Canada)

Author keywords

Breast meat quality; Chilling; Color; Rigor mortis development; Turkey meat

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

ANIMAL; ANIMAL DISEASE; ARTICLE; CADAVER; COLD; COLOR; FOOD HANDLING; GLYCOLYSIS; MALE; MEAT; METHODOLOGY; PH; STANDARD; TURKEY (BIRD);

ANIMALS; COLD; COLOR; FOOD TECHNOLOGY; GLYCOLYSIS; HYDROGEN-ION CONCENTRATION; MALE; MEAT; RIGOR MORTIS; TURKEYS;

EID: 0033093452     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.3.477     Document Type: Article

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