Canadian Journal of Animal Science · 1996 · 127 citations · 0 references
AgricultureFood SciencePoultry ScienceFood AnalysisMeat SciencePoultry Meat ScienceColor AnalysisColor QualityMeat ColorMeat QualityMeat TextureTurkey Product QualityExudative Meat ColorMeat Color EvaluationMeat Quality AssessmentPale Meat ColorPh Effects On Meat ColorSoft Meat Color
Breast meat color from eight young turkey torn flocks was monitored during the summer. The average L value was 48.5 with a variance of 6 4. Samples with L > 50 showed the PSE problem. Correlations among color, pH, water-holding and texture indicated that a rapid color determination can be used to distinguish PSE meat. Key words: Turkey; meat; pale, soft, exudative; poultry; color