Incidence of pectoralis major turkey muscles with light and dark color in a Portuguese slaughterhouse

Poultry Science

Volumn 85, Issue 11, 2006, Pages 1992-2000

  Fraqueza, M J ^a   Cardoso, A S ^a   Ferreira, M C ^a   Barreto, A S ^a  

^a FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

Author keywords

Color; Meat quality; pH; Poultry meat; Turkey

Indexed keywords

EID: 33750087250     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/85.11.1992     Document Type: Article

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