Detalhe da pesquisa
1.
The measurement of pH in raw and frozen turkey Pectoralis superficialis muscle.
Meat Sci
; 55(4): 503-6, 2000 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-22061584
2.
Effects of halothane genotype and pre-slaughter treatment on pig meat quality. Part 1. Post mortem metabolism, meat quality indicators and sensory traits of m. Longissimus lumborum.
Meat Sci
; 62(4): 429-37, 2002 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-22061750
3.
Comparison between two statistical models for prediction of turkey breast meat colour.
Meat Sci
; 43(3-4): 283-90, 1996 Jul.
Artigo
em Inglês
| MEDLINE | ID: mdl-22060595
4.
Effect of stunning current frequency on carcass downgrading and meat quality of turkey.
Poult Sci
; 79(8): 1208-14, 2000 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-10947194
5.
Post mortem muscle metabolism and meat quality in three genetic types of turkey.
Br Poult Sci
; 42(4): 462-9, 2001 Sep.
Artigo
em Inglês
| MEDLINE | ID: mdl-11572621
6.
Effects of the rate of muscle post mortem pH fall on the technological quality of turkey meat.
Br Poult Sci
; 43(2): 245-52, 2002 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-12047089