Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/78/3/477/4424998/poultrysci78-0477.pdf
Reference43 articles.
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3. Estimates and detection of the PSE problem in young turkey breast meat;Barbut;Can. J. Anim. Sci.,1996
4. Determining water and fat holding;Barbut,1996
5. Some properties of the fibrillar proteins of normal and watery pork muscle;Bendall;J. Food Sci.,1962
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