Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071669987007
Reference24 articles.
1. Fragmentation, Tenderness, and Post-Mortem Metabolism of Early-Harvested Broiler Breast Fillets from Carcasses Treated with Electrical Stimulation and Muscle Tensioning
2. Comparative Ultrastructure of Pectoralis Fibers from Electrically Stimulated and Muscle-Tensioned Broiler Carcasses
3. Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat
4. Contribution ofrigorshortening and cold shortening to variability in the texture ofPectoralis majormuscle from commercially‐processed broilers
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