Quote:
Originally Posted by JamesB
Its the sulfur.
Turkey has a larger than average proportion of methionine and cysteine which are both sulfur bearing amino-acids. Cysteine being the most likely offender due to the pKa of the sulfhydryl (thiol) group.
[edit: missed 'hy' in sulfhydryl]
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please tell me you had to look that up. I'm gonna feel even dumber if theres people who just carry that kind of info around in their head.