Protein functionality in turkey meat
Turkey with pale, soft, exudative (PSE)-like condition is one of the growing concerns in the poultry industry as it affects meat quality due to low ultimate pH at 24 h post mortem (pH24). Hence, there is a need for better utilization of PSE-like meat for the preparation of further processed products...
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| Format: | Others |
| Language: | en |
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2011
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| Online Access: | http://hdl.handle.net/10048/1803 |