Thesiss

The fundamental basis of species- and muscle-specificity in meat color biochemistry was investigated utilizing mass spectrometry and proteomics. In the first experiment, turkey myoglobin (Mb) was characterized to investigate the molecular basis of pink color defect. Turkey Mb wa…

Fresh chicken drumsticks were rinsed with distilled water or salt solution and vacuum skin packaged using three oxygen transmission rates (OTR) of films (2</super>/24 hr). Salt rinsing decreased surface lightness of the lean tissue. Higher OTR films maintained surface redness be…