Are one early muscle pH and one early temperature measurement sufficient to detect PSE breast meat in turkeys?

By Eadmusik S.   Molette C.   Fernandez X.   Remignon H.  

British Poultry Science, Vol. 52, Iss. 2, 2011-04 ,pp. : 177-188

Taylor & Francis Ltd

Access to resources Recommend Favorite

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

Taylor & Francis Ltd

Access to resources Recommend Favorite

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

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effects of dietary oregano and garlic essential oils on carcass characteristics, meat composition, colour, pH and sensory quality of broiler meat

By        

British Poultry Science, Vol. 55, Iss. 2, 2014-03 ,pp. : 157-166

Taylor & Francis Ltd

Access to resources Recommend Favorite

Effect of chilling, polyphosphate and bicarbonate on quality characteristics of broiler breast meat

By Sen A.R.   Naveena B.M.   Muthukumar M.   Babji Y.   Murthy T.R.K.  

British Poultry Science, Vol. 46, Iss. 4, 2005-08 ,pp. : 451-456

Taylor & Francis Ltd

Access to resources Recommend Favorite