The characterization and incidence of pale, soft, exudative turkey meat in a commercial plant.

Abstract

Pale, soft, exudative (PSE) turkey meat is a growing problem for industry and has been associated with rapid postmortem pH decline and loss of protein functionality, similar to PSE pork. This study was designed to estimate the incidence of PSE meat in a commercial plant and use response surface methodology to characterize the relationship between pH… (More)

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