Effect of post-mortem handling conditions on the quality of spent hen meat curry

Author:

Mendiratta S. K.,Sharma B. D.,Majhi M.,Kumar R. R.

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Reference22 articles.

1. AOAC (2002) Official methods of analysis - Revision 1, 17th edn. Association of Official Analytical Chemists, Arlington

2. Biswas S, Radhakrishnan KT, Arumugam MP, Rammurrthi R (1989) Studies on the relationship between tenderness measures on myofibrillar and connective tissue components of heated and unheated mutton. Cheiron 18:154–157

3. Claus JR, Sorheim O (2006) Preserving pre-rigor meat functionality for beef patty production. Meat Science 73:287–294

4. Devine CE, Payne SR, Wells RW (2002) Effect of muscle restraint on sheep meat tenderness with rigor mortis at 18 °C. Meat Science 60:141–146

5. Dunn AA, Tolland ELC, Kilpatrick DJ, Gault NFS (2000) Relationship between early post-mortem muscle pH and shorting-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0 °C and 12 °C. Brit Poult Sci 41:53–60

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