Value Enhancement of Turkey Dark Meat Through Restructuring Techniques
نویسندگان
چکیده
منابع مشابه
Prevalence of Campylobacter spp. in turkey meat from a slaughterhouse and in turkey meat retail products.
One hundred and forty-four samples of chilled turkey meat from six flocks, taken directly from the slaughterhouse, and 100 samples of turkey meat retail products were examined. Over one-quarter (29.2%) of the tested samples from the slaughterhouse were Campylobacter positive, showing high variability in the flocks. The lowest percentage of Campylobacter-positive samples was found in flocks I an...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1986
ISSN: 0032-5791
DOI: 10.3382/ps.0652056