Article
Pale, soft, exudative turkey--The role of ryanodine receptor variation in meat quality.
Poultry science - 1 Jul 2009
Strasburg G M, Chiang W
Abstract excerpt
The poultry industry has made significant advances in growth rate, feed efficiency, and breast muscle yield through intensive breeding of turkeys. However, a meat quality problem known as pale, soft, exudative (PSE) meat presents the industry with a major challenge during periods of stress, such as the onset of a prolonged heat wave. The biochemical characteristics of PSE turkey are strikingly similar to those of...
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