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Table 1 Classification of PSE-like, normal, and DFD-like meat

From: In-transit development of color abnormalities in turkey breast meat during winter season

  L* values pH values
PSE-like L* > 53.00 pH < 5.60
#Normal 44.00 ≤ L * ≤ 53.00 5.60 ≤ pH ≤5.90
#DFD-like L * < 44.00 pH > 5.90
  1. Carvalho et al. [8] and #Carvalho [23]