Publications
Found 5 results
Filters: Author is Babilé, R [Clear All Filters]
High postmortem temperature in muscle has very similar consequences in two turkey genetic lines. Poult Sci. 2006;85(12):2270-7.
. Modification of glycolyzing enzymes lowers meat quality of turkey. Poult Sci. 2005;84(1):119-27.
. Effect of rate of pH fall on turkey breast meat quality. Br Poult Sci. 2003;44(5):787-8.
. Maintaining muscles at a high post-mortem temperature induces PSE-like meat in turkey. Meat Sci. 2003;63(4):525-32.
. 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.
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