Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/77/1/169/4452022/poultrysci77-0169.pdf
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4. Etiological status and associated studies of pale, soft, exudative porcine musculature;Briskey;Adv. Food Res.,1964
5. Concentrations of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle;Calkins;J. Food Sci.,1982
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