Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss
ABSTRACT The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) turkey breast meat in terms of chemical composition, pH, color, myoglobin, and drip loss. Pale and normal skinless, boneless turkey breast fillets were taken from a poultry sl...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sociedade Brasileira de Zootecnia
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| Series: | Revista Brasileira de Zootecnia |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982016000800441&lng=en&tlng=en |