Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat

British Poultry Science

Volumn 43, Issue 2, 2002, Pages 245-252

  Fernandez, X ^a,e   Sante V ^b   Baeza, E ^c   Lebihan Duval, E ^c   Berri, C ^c   Remignon H ^d   Babile R ^d   Le Pottier, G ^a   Astruc, T ^a  

^a CEMAGREF   (France)

^b CIDEF   (France)

^c STATION DE RECHERCHES AVICOLES   (France)

^d Ecole Nationale Superieure d'Architecture de Toulouse   (France)

^e UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; ARTICLE; CADAVER; CHEMISTRY; COLOR; FOOD HANDLING; MALE; MEAT; METABOLISM; METHODOLOGY; PECTORALIS MAJOR MUSCLE; PH; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; TIME; TURKEY (BIRD);

ANIMALS; COLOR; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MEAT PRODUCTS; MUSCLE, SKELETAL; PECTORALIS MUSCLES; POSTMORTEM CHANGES; TIME FACTORS; TURKEYS;

EID: 0036561067     PISSN: 00071668     EISSN: None     Source Type: Journal    
DOI: 10.1080/00071660120121463     Document Type: Article

References (10)

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