Effect of chilling methods on the surface color and water retention of yellow-feathered chickens-Reference-Cited by-同舟云学术

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Effect of chilling methods on the surface color and water retention of yellow-feathered chickens

Published:2020-04 Issue:4 Volume:99 Page:2246-2255
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Wang Hang,Qin Xiaojie,Li Xia,Wang Xiaoling,Lei Yinfeng,Zhang Chunhui

Funder

Key Research and Development Program of Xinjiang Province

Scientific and Technological Aid Program of Xinjiang Province

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference32 articles.

1. Official Methods of Analysis,1991

2. The role of carcass chilling rate in the development of pale, exudative Turkey pectoralis;Alvarado;Poult. Sci.,2002

3. The effect of chilling in cold air or ice water on the microbiological quality of broiler carcasses and the population of Campylobacter;Berrang;Poult. Sci.,2008

4. Chilling of poultry: the effects of process parameters on the level of bacteria in spin-chiller waters;Blood;J. Food Sci. Tech.,1974

5. Impact of carcass scalding and chilling on muscle proteins and meat quality of broiler breast fillets;Bowker;LWT - Food Sci. Technol.,2014

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