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 |