Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products.
Veeramuthu, G J
Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products. [electronic resource] - Poultry science Apr 1997 - 642-8 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
0032-5791
10.1093/ps/76.4.642 doi
Analysis of Variance
Animals
Body Composition--physiology
Chickens
Enzyme-Linked Immunosorbent Assay--methods
Food Handling
Food Technology--methods
Hydrogen-Ion Concentration
Immunoglobulin G--analysis
L-Lactate Dehydrogenase--analysis
Lipids--analysis
Meat--standards
Muscle, Skeletal--chemistry
Serum Albumin--analysis
Temperature
Turkeys
United States
United States Department of Agriculture
Species, muscle type, and formulation influence the residual concentrations of three endpoint temperature indicators in poultry products. [electronic resource] - Poultry science Apr 1997 - 642-8 p. digital
Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Research Support, U.S. Gov't, Non-P.H.S.
0032-5791
10.1093/ps/76.4.642 doi
Analysis of Variance
Animals
Body Composition--physiology
Chickens
Enzyme-Linked Immunosorbent Assay--methods
Food Handling
Food Technology--methods
Hydrogen-Ion Concentration
Immunoglobulin G--analysis
L-Lactate Dehydrogenase--analysis
Lipids--analysis
Meat--standards
Muscle, Skeletal--chemistry
Serum Albumin--analysis
Temperature
Turkeys
United States
United States Department of Agriculture