The development and characterization of pale, soft, exudative turkey meat as influenced by genetic and environmental factors and its prediction by halothane gas /

Pale, soft, exudative (PSE) turkey meat is a growing problem for the industry and has been associated with rapid postmortem pH decline and loss of protein functionality, similar to PSE pork. Previous research has indicated that antemortem stress factors such as seasonal-type heat stress and transpor...

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Bibliographic Details

Main Author:	Owens, Casey Michelle
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 1999.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=731686691&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD