The characterization and incidence of pale, soft, exudative Turkey meat in a commercial plant

Poultry Science

Volumn 79, Issue 4, 2000, Pages 553-558

  Owens, C M ^a   Hirschler, E M ^a   McKee, S R ^a   Martinez Dawson, R ^b   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

^b CLEMSON UNIVERSITY   (United States)

Author keywords

Color; Meat; Pale, soft, exudative; Postmortem pH; Turkey

Indexed keywords

ANIMAL; ARTICLE; BODY WATER; CADAVER; COLOR; EXUDATE; FOOD HANDLING; FOOD INDUSTRY; MEAT; PH; QUALITY CONTROL; TURKEY (BIRD);

ANIMALS; BODY WATER; COLOR; EXUDATES AND TRANSUDATES; FOOD HANDLING; FOOD INDUSTRY; HYDROGEN-ION CONCENTRATION; MEAT; POSTMORTEM CHANGES; QUALITY CONTROL; TURKEYS;

EID: 0034170724     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/79.4.553     Document Type: Article

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