Effect of ultimate pH on the physicochemical and biochemical characteristics of turkey breast muscle showing normal rate of postmortem pH fall

Poultry Science

Volumn 83, Issue 10, 2004, Pages 1750-1757

  El Rammouz, R ^a   Babile R ^a   Fernandez, X ^a,b  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b CEMAGREF   (France)

Author keywords

Glycogen; Meat quality; pHu; Texture; Turkey breast meat

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

GLUCOSE 6 PHOSPHATE; GLYCOGEN;

ANIMAL; ARTICLE; BREAST; CADAVER; COLOR; COOKING; FOOD; MALE; MEAT; METABOLISM; PECTORALIS MAJOR MUSCLE; PH; TURKEY (BIRD);

ANIMALS; BREAST; COLOR; COOKERY; GLUCOSE-6-PHOSPHATE; GLYCOGEN; HYDROGEN-ION CONCENTRATION; MALE; MEAT; PECTORALIS MUSCLES; POSTMORTEM CHANGES; POULTRY PRODUCTS; TURKEYS;

EID: 16544394475     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.10.1750     Document Type: Article

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