Turkey carcass chilling and protein denaturation in the development of pale, soft, and exudative meat

Poultry Science

Volumn 83, Issue 6, 2004, Pages 1039-1046

  Sams, A R ^a   Alvarado, C Z ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b TEXAS TECH UNIVERSITY   (United States)

Author keywords

Meat color; Meat functionality; Muscle metabolism; Pale, soft, exudative meat; Water holding capacity

Indexed keywords

AVES; MELEAGRIS GALLOPAVO;

MUSCLE PROTEIN;

ANIMAL; ARTICLE; CHEMISTRY; COLD; FOOD HANDLING; MEAT; METHODOLOGY; PH; PROTEIN DENATURATION; TURKEY (BIRD);

ANIMALS; COLD; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE PROTEINS; PROTEIN DENATURATION; TURKEYS;

EID: 3242702362     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.6.1039     Document Type: Article

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