ShareEFFECTS OF STORAGE ON MEAT QUALITY IN UNEVISCERATED TURKEYS HELD AT 277 K (4 DEG C).
Author(s) : GRIFFITHS N. M.
Type of article: Article
Summary
COMPARISON OF THE FLAVOUR, THE COMPOSITION OF GUT MICROFLORA AND MEAT TENDERNESS OF UNEVISCERATED TURKEY AFTER ONE DAY OR ONE WEEK STORAGE AT 277 K. THE RESULTS ARE DISCUSSED.
Details
- Original title: EFFECTS OF STORAGE ON MEAT QUALITY IN UNEVISCERATED TURKEYS HELD AT 277 K (4 DEG C).
- Record ID : 1985-1572
- Languages: English
- Source: Br. Poult. Sci. - vol. 25 - n. 2
- Publication date: 1984
Links
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Indexing
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Themes:
Food quality and safety. Microbiology;
Poultry - Keywords: Poultry; Microbiology; Meat; Chilling; Organoleptic property; Turkey (poultry)
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- Author(s) : JONES J. M.
- Date : 1986
- Languages : English
- Source: Meat & Poultry - vol. 2 - n. 5
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- Date : 1982
- Languages : English
- Source: Br. Poult. Sci. - vol. 23 - n. 1
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