Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey

Meat Science

Volumn 63, Issue 4, 2003, Pages 525-532

  Molette, C ^a   Remignon H ^a   Babile R ^a  

^a UNIVERSITÉ DE TOULOUSE   (France)

Author keywords

Colour; Meat quality; Protein extractability; PSE; Shear force; Turkey; Water holding capacity

Indexed keywords

MEAT QUALITY;

MUSCLE; PH EFFECTS; PROTEINS; QUALITY CONTROL; THAWING; THERMAL EFFECTS;

MEATS;

EID: 0037208072     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(02)00114-6     Document Type: Article

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