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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Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0°C and –12°C

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

British Poultry Science, Vol. 41, Iss. 1, 2000-03 ,pp. : 53-60

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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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Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat

By Zhang L.   Barbut S.  

British Poultry Science, Vol. 46, Iss. 6, 2005-12 ,pp. : 687-693

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Evaluation of an early granulocytic response of chick embryos inoculated with herpesvirus of Turkeys

By Petrone V.M.   Escorcia M.   Fehervari T.   Téllez I.G.  

British Poultry Science, Vol. 43, Iss. 2, 2002-05 ,pp. : 213-217

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