A halothane test to detect turkeys prone to developing pale, soft, and exudative meat

Poultry Science

Volumn 78, Issue 11, 1999, Pages 1634-1638

  Wheeler, B R ^a   Mckee, S R ^a   Matthews, N S ^b   Miller, R K ^c   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY SYSTEM   (United States)

^b TEXAS A AND M UNIVERSITY   (United States)

^c TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Halothane; Meat color; Rigor mortis development; Turkey meat

Indexed keywords

ANIMALIA; AVES; MELEAGRIS GALLOPAVO; SUS SCROFA;

ADENOSINE; DIAGNOSTIC AGENT; HALOTHANE; INOSINE;

ANIMAL; ARTICLE; CADAVER; COLOR; FOOD HANDLING; GENETICS; MALE; MALIGNANT HYPERTHERMIA; PH; PHYSIOLOGY; POULTRY; QUALITY CONTROL; SKELETAL MUSCLE; SWINE; TURKEY (BIRD);

ADENOSINE; ANIMALS; COLOR; FOOD TECHNOLOGY; HALOTHANE; HYDROGEN-ION CONCENTRATION; INOSINE; MALE; MALIGNANT HYPERTHERMIA; MUSCLE, SKELETAL; POULTRY; QUALITY CONTROL; RIGOR MORTIS; SWINE; TURKEYS;

EID: 0033227008     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.11.1634     Document Type: Article

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