Pectoralis major muscle of Turkey displays divergent function as correlated with meat quality

Poultry Science

Volumn 96, Issue 5, 2017, Pages 1492-1503

  Patterson, B A ^a   Matarneh, S K ^a   Stufft, K M ^a   England, E M ^b   Scheffler, T L ^c   Preisser, R H ^a   Shi, H ^a   Stewart, E C ^d   Eilert, S ^e   Gerrard, D E ^a  

^a VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

^b OHIO STATE UNIVERSITY   (United States)

^c UNIVERSITY OF FLORIDA   (United States)

^d NASA MARSHALL SPACE FLIGHT CENTER   (United States)

^e CARGILL INC   (United States)

Author keywords

Color; Turkey breast; Two toning

Indexed keywords

LACTATE DEHYDROGENASE; LACTIC ACID; PROTEIN;

ANIMAL; CHEMISTRY; COLOR; FOOD HANDLING; GLYCOLYSIS; MALE; MEAT; METABOLISM; PECTORAL MUSCLE; PH; PHYSIOLOGY; PROCEDURES; SLAUGHTERHOUSE; STANDARDS; TIME FACTOR; TURKEY (BIRD);

ABATTOIRS; ANIMALS; COLOR; FOOD HANDLING; GLYCOLYSIS; HYDROGEN-ION CONCENTRATION; L-LACTATE DEHYDROGENASE; LACTIC ACID; MALE; MEAT; PECTORALIS MUSCLES; PROTEINS; TIME FACTORS; TURKEYS;

EID: 85020308927     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps/pew410     Document Type: Article

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