The Effect of Preslaughter Environmental Temperature in the Presence of Electrolyte Treatment on Turkey Meat Quality
Open Access
- 1 December 1982
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 61 (12) , 2385-2389
- https://doi.org/10.3382/ps.0612385
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- The Effect of Preslaughter Dietary Electrolyte Treatment on Carcass Yield and Turkey Meat Quality CharacteristicsPoultry Science, 1982
- The Effect of Preslaughter Temperature, Stress, Struggle and Anesthetization on Color and Textural Characteristics of Turkey MusclePoultry Science, 1978
- EFFECT OF ANTEMORTEM ENVIRONMENTAL TEMPERATURES ON POSTMORTEM GLYCOLYSIS AND TENDERNESS IN EXCISED BROILER BREAST MUSCLEJournal of Food Science, 1976
- Effect of Some Antemortem Stressors on Postmortem Aspects of Chicken Broiler Pectoralis MusclePoultry Science, 1975
- Tenderness of Broilers as Affected by Processing Plants and Seasons of the YearPoultry Science, 1975
- Total Pigments and Myoglobin Concentration In Four Bovine MusclesJournal of Food Science, 1967
- Alteration of Post‐Mortem Changes in Porcine Muscle by Preslaughter Heat Treatment and Diet Modificationa,bJournal of Food Science, 1963