Lesiak, M T <br/><br/>
Effects of post-mortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.  [electronic resource] 

 -  Poultry science  Mar 1997 
 - 552-6 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/76.3.552  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cold Temperature<br/>Cooking<br/>Food Handling--methods<br/>Food Preservation--methods<br/>Food Technology--methods<br/>Hydrogen-Ion Concentration<br/>Meat--standards<br/>Muscle, Skeletal--chemistry<br/>Polyphosphates--pharmacology<br/>Postmortem Changes<br/>Sarcomeres--ultrastructure<br/>Sodium Chloride--pharmacology<br/>Temperature<br/>Time Factors<br/>Turkeys<br/>Water--analysis