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Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle.

Author(s) : LESIAK M. T., OLSON D. G., LESIAK C. A., AHN D. U.

Type of article: Article

Summary

The muscles were excised just after slaughter and kept for 0.25 to 4 hours post mortem at 0, 12 or 30 deg C. The following were measured: pH, drip losses, sarcomere, supernatant and homogeneisate, salino-soluble-proteine content and cooking yield.

Details

  • Original title: Effects of postmortem temperature and time on the water-holding capacity of hot-boned turkey breast and thigh muscle.
  • Record ID : 1997-3425
  • Languages: English
  • Source: Meat Sci. - vol. 43 - n. 1
  • Publication date: 1996

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