Postmortem changes in meat quality and myofibrillar protein degradation in turkey breast muscle
The purpose of this research was to evaluate the effect of elevated carcass temperature in combination with rapidly declining pH or with postrigor muscle on turkey breast meat quality. Two groups of twelve turkey carcasses with similar ultimate pH values were selected based on 15 min postmortem (PM)...
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| Format: | Others |
| Language: | en |
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University of Saskatchewan
2000
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| Online Access: | http://library.usask.ca/theses/available/etd-10212004-002733 |