High postmortem temperature in muscle has very similar consequences in two turkey genetic lines

Poultry Science

Volumn 85, Issue 12, 2006, Pages 2270-2277

  Molette, C ^a   Serieye V ^a   Rossignol, M ^b   Babile R ^a   Fernandez, X ^a   Remignon H ^a  

^a UNIVERSITÉ DE TOULOUSE   (France)

^b Institut Fédératif de Recherche 40 Pôle de Biotechnologie Végétale   (France)

Author keywords

Genetic type; Muscular protein; Pale, soft, exudative; Sodium dodecylsulfate polyacrylamide gel electrophoresis; Turkey meat

Indexed keywords

EID: 33846068577     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/85.12.2270     Document Type: Article

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