Contribution ofrigorshortening and cold shortening to variability in the texture ofPectoralis majormuscle from commercially‐processed broilers
Author:
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/00071669508417787
Reference13 articles.
1. British Standard Method For Sensory Analysis Of Food. 1982.Part 2, Paired Comparison Test1 BS5929,
2. Comparison of Sensory Properties of Meat From Broilers of Modern Stocks and Experimental Strains Differing in Growth and Fatness
3. Influence of ultimate pH, sarcomere length and cooking loss on the textural variability of cookedM. pectoralis majorfrom free range and standard broilers
4. Effect ofpost‐mortemtemperature on chickenM. pectoralis major: Muscle shortening and cooked meat tenderness
5. Effect ofpost‐mortemtemperature on chickenM. pectoralis major: Isometric tension and pH profiles
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