The Effect of End-Point Cooking Temperature and Storage on the Color of Turkey Meat
Open Access
- 1 November 1971
- journal article
- Published by Elsevier in Poultry Science
- Vol. 50 (6) , 1832-1836
- https://doi.org/10.3382/ps.0501832
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Factors Affecting Turkey Meat ColorPoultry Science, 1970
- Color of Poultry Meat as Influenced by Dietary Nitrates and NitritesPoultry Science, 1969
- Effect of Automobile Exhaust Fume Inhalation by Poultry Immediately Prior to Slaughter on Color of MeatPoultry Science, 1969
- Color and Myoglobin Concentration in Turkey Meat as Affected by Age, Sex and StrainPoultry Science, 1968
- REFLECTANCE SPECTRAL STUDIES OF THE HEMATIN PIGMENTS OF COOKED BEEFJournal of Food Science, 1957