Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics.

@article{Mckee1998RigorMD,
  title={Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics.},
  author={S. R. Mckee and Aaron Sams},
  journal={Poultry science},
  year={1998},
  volume={77 1},
  pages={169-74}
}
Development of rigor mortis at elevated post-mortem temperatures may contribute to turkey meat characteristics that are similar to those found in pale, soft, exudative pork. To evaluate this effect, 36 Nicholas tom turkeys were processed at 19 wk of age and placed in water at 40, 20, and 0 C immediately after evisceration. Pectoralis muscle samples were taken at 15 min, 30 min, 1 h, 2 h, and 4 h post-mortem and analyzed for R-value (an indirect measure of adenosine triphosphate), glycogen, pH… CONTINUE READING

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