Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse

The objective of this study was to investigate the effects of high post-mortem temperature application on development of pale, soft, exudative (PSE) turkey meat characteristics in terms of local slaughter conditions. Within this scope, it was targeted to obtain PSE-like muscles benefiting from diffe...

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Detalles Bibliográficos
Autores principales: Öztürk, Burcu, Serdaroǧlu, Meltem
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662136/
https://www.ncbi.nlm.nih.gov/pubmed/26761875
http://dx.doi.org/10.5851/kosfa.2015.35.4.524

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662136/
https://www.ncbi.nlm.nih.gov/pubmed/26761875
http://dx.doi.org/10.5851/kosfa.2015.35.4.524

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