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Incidence of White Striping and Its Effect on the Quality Traits of Raw and Processed Turkey Breast Meat
The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the inciden...
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Korean Society for Food Science of Animal Resources
2019
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612781/ https://www.ncbi.nlm.nih.gov/pubmed/31304470 http://dx.doi.org/10.5851/kosfa.2019.e35 |