The color changes produced in turkey muscle by excitement prior to slaughter and free struggle during slaughter were further characterized using reflectance analyses. The reflectance spectra of raw samples indicated that the darker color in breast muscle from birds exposed to excitement prior to slaughter and allowed to struggle freely during slaughter may be due to a higher concentration of cytochrome c. Cytochrome c may contribute to pink color problems in further processed turkey products.
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NGOKA et al. (1982) studied this question.
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