Estimates and detection of the PSE problem in young turkey breast meat

Breast meat color from eight young turkey torn flocks was monitored during the summer. The average L value was 48.5 with a variance of 6 4. Samples with L > 50 showed the PSE problem. Correlations among color, pH, water-holding and texture indicated that a rapid color determination can be used to distinguish PSE meat. Key words: Turkey; meat; pale, soft, exudative; poultry; color