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

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

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

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Comparative study of the quality of broiler and turkey meat

By Werner C.   Janisch S.   Kuembet U.   Wicke M.  

British Poultry Science, Vol. 50, Iss. 3, 2009-05 ,pp. : 318-324

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Incidence of skeletal muscle damage in selected and unselected strains of turkey

By Mills L. J.   Mitchell M. A.   Mahon M.  

British Poultry Science, Vol. 39, Iss. 5, 1998-12 ,pp. : 27-28

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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

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Skeletal development in the meat-type chicken

By Williams B.   Solomon S.   Waddington D.   Thorp B.   Farquharson C.  

British Poultry Science, Vol. 41, Iss. 2, 2000-05 ,pp. : 141-149

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