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Article

High postmortem temperature in muscle has very similar consequences in two turkey genetic lines.

Poultry science - 1 Dec 2006

Molette C, Sérieye V, Rossignol M, Babilé R, Fernandez X, Rémignon H

Abstract excerpt

In the present study, we artificially generated pale, soft, exudative turkey meat by holding muscles immediately after death at 40 degrees C for 6 h. Two genetic types (BUT9 and Label) were compared. When muscles were kept at 40 degrees C, BUT9 muscles exhibited higher lightness values than Label...

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PMID: 17135686
DOI: 10.1093/ps/85.12.2270

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PubMed metadata and Literature Corpus relationships. Corpus snapshot updated 4 Sept 2026. Prepared record publication-17135686-2026-09-04.2. Manifest publication-graph-cohort-2026-09-04.2.

Source receipt: PubMed via Helena Literature Corpus, retrieved 4 Sept 2026.

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