Postmortem metabolism in turkeys and the effect of chilling time and temperatures in the development of pale, soft, and exudative meat /

Pale, soft and exudative meat is a growing problem in the turkey industry that has been associated with antemortem stress and processing conditions such as poor chilling. Pale, soft, and exudative meat is a result of accelerated postmortem glycolysis while carcass temperatures are still elevated re...

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Bibliographic Details

Main Author:	Alvarado, Christine Zocchi
Format:	Thesis Book
Language:	English
Published:	[Place of publication not identified] : [publisher not identified] ; 2001.
Subjects:	Major food science and technology.
Online Access:	http://proxy.library.tamu.edu/login?url=http://proquest.umi.com/pqdweb?did=728907131&sid=1&Fmt=2&clientId=2945&RQT=309&VName=PQD