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British Poultry Science Volume 25, 1984 - Issue 2
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Original Articles

Effect of storage on meat quality in uneviscerated turkeys held at 4°C

Nerys M. Griffiths Agricultural and Food Research Council, Food Research Institute, Colney Lane, Norwich, NR4 7UA, England
,
G. C. Mead Agricultural and Food Research Council, Food Research Institute, Colney Lane, Norwich, NR4 7UA, England
,
J. M. Jones Agricultural and Food Research Council, Food Research Institute, Colney Lane, Norwich, NR4 7UA, England
&
T. C. Grey Agricultural and Food Research Council, Food Research Institute, Colney Lane, Norwich, NR4 7UA, England
Pages 259-266 | Received 10 Jun 1983, Published online: 24 Jun 2008

Citations (5)

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Read on this site (2)

G. C. Mead & M. J. Scott. (1997) Spread of an enteric ‘marker’ organism during evisceration of New York dressed poultry in a simulated kitchen environment. British Poultry Science 38:2, pages 195-198.
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T. C. Grey, G. C. Mead, NerysM. Griffiths & J. M. Jones. (1986) Effects of evisceration and storage temperature on changes in meat quality of traditional farm‐fresh Turkeys. British Poultry Science 27:3, pages 463-470.
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Articles from other publishers (3)

N. Botsoglou & E. Botsoglou. 2010. Oxidation in Foods and Beverages and Antioxidant Applications. Oxidation in Foods and Beverages and Antioxidant Applications 50 90 .
G.C. Mead. 2004. Poultry Meat Processing and Quality. Poultry Meat Processing and Quality 283 303 .
J. M. Jones & T. C. Grey. 1995. Processing of Poultry. Processing of Poultry 127 181 .

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