103
Views
22
CrossRef citations to date
0
Altmetric
Original Articles

Effects of muscle pH and chilling on development of PSE-like turkey breast meat

Pages 253-256 | Published online: 28 Jun 2010

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (6)

S. Mauri, A. Guijarro, C. Avilés & F. Peña. (2017) Influence of carbon dioxide stunning procedure on quality of turkey meat. British Poultry Science 58:4, pages 382-389.
Read now
M. Ylä-Ajos, S. Tuominen, L. Hänninen, M. Ruusunen, E. Puolanne & A. Valros. (2012) Gas composition in controlled atmosphere stunning affects turkey meat quality traits. British Poultry Science 53:1, pages 47-56.
Read now
S. Eadmusik, C. Molette, X. Fernandez & H. Rémignon. (2011) Are one early muscle pH and one early temperature measurement sufficient to detect PSE breast meat in turkeys?. British Poultry Science 52:2, pages 177-188.
Read now
M.A. Grashorn. (2010) Research into poultry meat quality. British Poultry Science 51:sup1, pages 60-67.
Read now
V.K. Saxena, A.K. Sachdev, R. Gopal & A.B. Pramod. (2009) Roles of important candidate genes on broiler meat quality. World's Poultry Science Journal 65:1, pages 37-50.
Read now

Articles from other publishers (16)

Paweł Konieczka, Wiesław Przybylski, Danuta Jaworska, Elżbieta Żelechowska, Piotr Sałek, Dominika Szkopek, Aleksandra Drażbo, Krzysztof Kozłowski & Jan Jankowski. (2024) Myofibrillar Protein Profile of the Breast Muscle in Turkeys as a Response to the Variable Ratio of Limiting Amino Acids in Feed. Agriculture 14:2, pages 197.
Crossref
Basheer Nusairat, Guillermo Tellez-Isaias & Rasha Qudsieh. 2022. Broiler Industry. Broiler Industry.
Ryley J. Vanderhout, Emily M. Leishman, Emhimad A. Abdalla, Shai Barbut, Benjamin J. Wood & Christine F. Baes. (2022) Genetic Parameters of White Striping and Meat Quality Traits Indicative of Pale, Soft, Exudative Meat in Turkeys (Meleagris gallopavo). Frontiers in Genetics 13.
Crossref
L. Kripriyali, Ashim K. Biswas, Samarth Tandon, C.K. Beura & A.S. Yadav. (2016) Comparison of Levels of Calpains and Calpastatin in Blood and their Distribution in Skeletal Muscle of Turkey. International Journal of Meat Science 7:1, pages 6-11.
Crossref
K. Damaziak, A. Stelmasiak, M. Michalczuk, J. Wyrwisz, M. Moczkowska, M.M. Marcinkowska-Lesiak, J. Niemiec & A. Wierzbicka. (2016) Analysis of storage possibility of raw and smoked breast meat of oat-fattened White Kołuda® goose based on their quality characteristics. Poultry Science 95:9, pages 2186-2197.
Crossref
A.K. Biswas, S. Tandon & C.K. Beura. (2016) Identification of different domains of calpain and calpastatin from chicken blood and their role in post-mortem aging of meat during holding at refrigeration temperatures. Food Chemistry 200, pages 315-321.
Crossref
Burcu Öztürk & Meltem Serdaroglu. (2015) Quality Characteristics of PSE-Like Turkey Pectoralis major Muscles Generated by High Post-Mortem Temperature in a Local Turkish Slaughterhouse. Korean Journal for Food Science of Animal Resources 35:4, pages 524-532.
Crossref
Z.Y. Zhang, G.Q. Jia, J.J. Zuo, Y. Zhang, J. Lei, L. Ren & D.Y. Feng. (2012) Effects of constant and cyclic heat stress on muscle metabolism and meat quality of broiler breast fillet and thigh meat. Poultry Science 91:11, pages 2931-2937.
Crossref
Alessandra Guidi & L. Castigliego. 2010. Handbook of Poultry Science and Technology. Handbook of Poultry Science and Technology 359 388 .
Liisa Voutila, Marita Ruusunen, Kirsi Jouppila & Eero Puolanne. (2009) Thermal properties of connective tissue in breast and leg muscles of chickens and turkeys. Journal of the Science of Food and Agriculture 89:5, pages 890-896.
Crossref
Oddvin Sørheim, Solveig Uglem, Per Lea, James R. Claus & Bjørg Egelandsdal. (2006) Functional properties of pre-rigor, pre-salted ground beef chilled with solid carbon dioxide. Meat Science 73:3, pages 459-466.
Crossref
F. Obanor, J.D. Morton, G.H. Geesink & R. Bickerstaffe. (2005) Effect of processing on turkey meat quality and proteolysis. Poultry Science 84:7, pages 1123-1128.
Crossref
B.C Bowker, C Botrel, D.R Swartz, A.L Grant & D.E Gerrard. (2004) Influence of myosin heavy chain isoform expression and postmortem metabolism on the ATPase activity of muscle fibers. Meat Science 68:4, pages 587-594.
Crossref
R. El Rammouz, R. Babilé & X. Fernandez. (2004) Effect of Ultimate pH on the Physicochemical and Biochemical Characteristics of Turkey Breast Muscle Showing Normal Rate of Postmortem pH Fall. Poultry Science 83:10, pages 1750-1757.
Crossref
M Debut, C Berri, E Baeza, N Sellier, C Arnould, D Guemene, N Jehl, B Boutten, Y Jego, C Beaumont & E Le Bihan-Duval. (2003) Variation of chicken technological meat quality in relation to genotype and preslaughter stress conditions. Poultry Science 82:12, pages 1829-1838.
Crossref
C Molette, H Rémignon & R Babilé. (2003) Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey. Meat Science 63:4, pages 525-532.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.