Thesiss

Pale, soft, exudative (PSE) turkey meat is a growing problem for the industry and has been associated with rapid postmortem pH decline and loss of protein functionality, similar to PSE pork. Previous research has indicated that antemortem stress factors such as seasonal-type hea…

The success of turkey breeding has coincided with an increased incidence of a meat quality defect known as pale, soft and exudative (PSE) meat. Application of molecular-based approaches such as genetic markers for animal selection or pathway intervention to prevent development o…

The dielectric properties of turkey meat containing different concentrations of sodium lactate, glycerol and lactic acid, at water activities of 0.98–0.84 were measured at 2450 and 915MHz. Equations were developed as a function of temperature, moisture, water activity and ash, a…