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The magnitude of the pale soft and exudative (PSE) problem in young turkeys, mature turkey hens, and broiler chickens processed under commercial conditions is reviewed. The potential use of a fast color evaluation method and suggestions for a classification system which consists of different cutoff points (e.g., L > 50 for PSE in young turkey breast meat) are discussed.
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Shai Barbut (1998) studied this question.
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