The Effect of Preslaughter Environmental Temperature in the Presence of Electrolyte Treatment on Turkey Meat Quality-Reference-Cited by-同舟云学术

The Effect of Preslaughter Environmental Temperature in the Presence of Electrolyte Treatment on Turkey Meat Quality

Published:1982-12 Issue:12 Volume:61 Page:2385-2389
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

BABJI A.S.,FRONING G.W.,NGOKA D.A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/61/12/2385/4364724/poultrysci61-2385.pdf

Reference13 articles.

1. Official Methods of Analyses;Association of Official Analytical Chemists,1975

2. The effect of preslaughter dietary electrolyte treatment on carcass yield and turkey meat quality characteristics;Babji;Poultry Sci.,1982

3. Briskey, E. J., 1963. Influence of ante- and postmortem handling practices onproperties of muscle which are related to tenderness. Page 195 in Proc. Meat Tenderness Symp. Campbell Soup Co., Camden, NJ.

4. The effect of preslaughter temperature, stress, struggle and anesthesization on color and textural characteristics of turkey muscle;Froning;Poultry Sci.,1978

5. Effects of environment on processing and cooked yields of turkeys;Hale;Poultry Sci.,1980

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