Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat

Author： Fernandez X. Santé V. Baeza E. Lebihan-Duval E. Berri C. Rémignon H. Babilé R. Le Pottier G. Le Astruc T.

ISSN： 1466-1799

Source： British Poultry Science, Vol.43, Iss.2, 2002-05, pp. : 245-252

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract

Related content

The effect of different slaughter methods on the post mortem glycolysis of muscle in lambs

By Petersen GV Blackmore DK

New Zealand Veterinary Journal, Vol. 30, Iss. 12, 1982-12 ,pp. : 195-198

Taylor & Francis Ltd

Access to resources Recommend Favorite

The relationship between estimates of ovarian size in live cattle and subsequent measurements post mortem

By Morris CA Day AM

New Zealand Veterinary Journal, Vol. 42, Iss. 5, 1994-10 ,pp. : 185-186

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of Total Replacement of Dietary Fish Meal by Plant Protein Sources on Early post mortem Changes in the Biochemical and Physical Parameters of Rainbow Trout

By Parisi G. de Francesco M. Médale F. Scappini F. Mecatti M. Kaushik S.J. Poli B.M.

Veterinary Research Communications, Vol. 28, Iss. 1, 2004-08 ,pp. : 237-240

Springer Publishing Company

Access to resources Recommend Favorite

Effects of muscle pH and chilling on development of PSE-like turkey breast meat

By Wynveen E. J. Bowker B. C. Grant A. L. Demos B. P. Gerrard D. E.

British Poultry Science, Vol. 40, Iss. 2, 1999-04 ,pp. : 253-256

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

By Gault N. F. S. Burns C. Tolland E. L. C. Kilpatrick D. J.

British Poultry Science, Vol. 41, Iss. 3, 2000-07 ,pp. : 293-299

Taylor & Francis Ltd

Access to resources Recommend Favorite