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Publications

Found 5 results

Filters: Author is Babilé, R [Clear All Filters]

2006

Molette C, Sérieye V, Rossignol M, Babilé R, Fernandez X, Rémignon H. High postmortem temperature in muscle has very similar consequences in two turkey genetic lines. Poult Sci. 2006;85(12):2270-7.

2005

Molette C, Rémignon H, Babilé R. Modification of glycolyzing enzymes lowers meat quality of turkey. Poult Sci. 2005;84(1):119-27.

2003

Molette C, Rémignon H, Babilé R. Effect of rate of pH fall on turkey breast meat quality. Br Poult Sci. 2003;44(5):787-8.

Molette C, Rémignon H, Babilé R. Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey. Meat Sci. 2003;63(4):525-32.

2001

Molette C, Berzaghi P, Zotte AD, Rémignon H, Babilé R. The use of near-infrared reflectance spectroscopy in the prediction of the chemical composition of goose fatty liver. Poult Sci. 2001;80(11):1625-9.