Turkey meat quality (Meleagris gallopavo) submitted to different ventilation systems during fattening
The present investigation evaluated the quality of turkey meat produced in two production systems, according to the following parameters: water loss in cooking, drip water loss, texture (shear strength), pH, color, humidity, protein, ashes and lipids. A total of 200 turkey breast samples of 500 g, s...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade de São Paulo
2018-10-01
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| Series: | Brazilian Journal of Veterinary Research and Animal Science |
| Subjects: | |
| Online Access: | http://www.revistas.usp.br/bjvras/article/view/142527 |