Turkey Carcass Chilling and Protein Denaturation in the Development of Pale, Soft, and Exudative Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/83/6/1039/4415186/poultrysci83-1039.pdf
Reference38 articles.
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3. Correlation between histochemically assessed fiber type distribution and isomyosin and myosin heave chain content in porcine skeletal muscles;Bee;J. Anim. Sci.,1999
4. Some properties of the fibrillar proteins of normal and watery pork muscle;Bendall;J. Food Sci.,1962
5. Electrical stunning of broilers-basic concepts and carcass quality implications: A review;Bilgili;J. Appl. Poult. Res.,1992
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