Comparison of normal and PSE turkey breast meat for chemical composition, pH, color, myoglobin, and drip loss

Revista Brasileira de Zootecnia

Demirulus, Hüsrev⁴  Çelen, Mehmet Fatih³  Zorba, Ömer⁵  Tekeli, Ahmet¹  Söğüt, Bünyamin² 

[1] Yuzuncu Yil University, Van, Turkey;Bingol University, Bingol, Turkey;Usak University, Usak, Turkey;Dicle University, Diyarbakir, Turkey;Abant Izzet Baysal University, Bolu, Turkey

关键词:  breast meat;    characteristic;    qualityIntroductionConsumers would rather buy fresh boneless and skinless breast meat than other processed turkey meat;   

DOI  :  10.1590/S1806-92902016000800003

学科分类：兽医学

来源: Universidade Federal de Vicosa

【 摘 要 】

The objective of this investigation was to determine the differences between normal and PSE (pale, soft, exudative) tur

【 授权许可】

Unknown