Influence of ultimate pH, sarcomere length and cooking loss on the textural variability of cookedM. pectoralis majorfrom free range and standard broilers-Reference-Cited by-同舟云学术

Influence of ultimate pH, sarcomere length and cooking loss on the textural variability of cookedM. pectoralis majorfrom free range and standard broilers

Published:1993-09 Issue:4 Volume:34 Page:663-675
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Dunn A. A.,Kilpatrick D. J.,Gault N. F. S.

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/00071669308417625

Reference31 articles.

1. Factors determining the time course of rigor mortis

2. CSIRO Division Food Preservation Technical Paper, No. 6;Bouton P.E.,1957

3. EFFECT OF ULTIMATE pH UPON THE WATER-HOLDING CAPACITY AND TENDERNESS OF MUTTON

4. BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATION

5. Treatment and Post-Mortem Aging Effects on the Z-line of Myofibrils from Chicken Pectoral Muscle

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