THE EFFECT OF PRE-SLAUGHTER ENVIRONMENTAL-TEMPERATURE IN THE PRESENCE OF ELECTROLYTE TREATMENT ON TURKEY MEAT QUALITY

被引：48

作者：

BABJI, AS ^{[1
]}

FRONING, GW ^{[1
]}

NGOKA, DA ^{[1
]}

机构：

[1] UNIV NEBRASKA,DEPT ANIM SCI,LINCOLN,NE 68583

来源：

POULTRY SCIENCE | 1982年 / 61卷 / 12期

关键词：

D O I：

10.3382/ps.0612385

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

收藏

页码：2385 / 2389

页数：5

相关论文

共 13 条

[1] [Anonymous], 1975, OFFICIAL METHODS ANA
[2] THE EFFECT OF PRE-SLAUGHTER DIETARY ELECTROLYTE TREATMENT ON CARCASS YIELD AND TURKEY MEAT QUALITY CHARACTERISTICS
BABJI, AS
FRONING, GW
NGOKA, DA
[J]. POULTRY SCIENCE, 1982, 61 (10) : 1972 - 1975
[3] Briskey E.J., 1963, P MEAT TEND S CAMPB P MEAT TEND S CAMPB, P195
[4] EFFECT OF PRE-SLAUGHTER TEMPERATURE, STRESS, STRUGGLE AND ANESTHETIZATION ON COLOR AND TEXTURAL CHARACTERISTICS OF TURKEY MUSCLE
FRONING, GW
BABJI, AS
MATHER, FB
[J]. POULTRY SCIENCE, 1978, 57 (03) : 630 - 633
[5] HALE KK, 1980, POULTRY SCI, V59, P1616
[6] EFFECT OF ANTEMORTEM ENVIRONMENTAL TEMPERATURES ON POSTMORTEM GLYCOLYSIS AND TENDERNESS IN EXCISED BROILER BREAST MUSCLE
LEE, YB
HARGUS, GL
HAGBERG, EC
FORSYTHE, RH
[J]. JOURNAL OF FOOD SCIENCE, 1976, 41 (06) : 1466 - 1469
[7] PIERSON FW, 1979, POULTRY SCI, V58, P1094
[8] TOTAL PIGMENTS AND MYOGLOBIN CONCENTRATION IN 4 BOVINE MUSCLES
RICKANSR.DA
HENRICKS.RL
[J]. JOURNAL OF FOOD SCIENCE, 1967, 32 (01) : 57 - &
[9] ALTERATION OF POST-MORTEM CHANGES IN PORCINE MUSCLE BY PRESLAUGHTER HEAT TREATMENT AND DIET MODIFICATION
SAYRE, RN
BRISKEY, EJ
HOEKSTRA, WG
[J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (03) : 292 - &
[10] Selye H., 1950, PHYSL PATHOLOGY EXPO