The characterization and incidence of pale, soft, and exudative broiler meat and the influence of marination /

Pale, soft, exudative (PSE) turkey meat is a growing problem for the further processed poultry meat industry. The low pH condition due to rapid glycolysis while the body temperature is still high leads to protein denaturation, which causes pale color and reduced water hold capacity. These conditio...

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Bibliographic Details

Main Author:	Woelfel, Renee Lashelle
Format:	Thesis eBook
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2000.
Subjects:	Major food science and technology.
Online Access:	Link to OAKTrust copy