Poultry Muscle as Food
Author:
Publisher
Elsevier
Reference125 articles.
1. Impedance of Turkey Muscle: Relation to Post Mortem Metabolites and Tenderness
2. Fiber Types in Skeletal Muscles of Broiler- and Layer-Type Chickens
3. THE EFFECT OF MEAT PARTICLE SIZE ON EXTRACTABLE PROTEIN, COOKING LOSS AND BINDING STRENGTH IN CHICKEN LOAVES
4. “Malignant Hyperthermia”;Addis,1978
5. Effect of Temperature Acclimation on Porcine Physiological Responses to Heat Stress and Associated Properties of Muscle
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1. Review on factors affecting the shelf life of fresh meat;Journal of Nutritional Health & Food Engineering;2018-12-28
2. Relationship between histochemical, structural characteristics and oxidative stability of rhea limb muscles;Food Chemistry;2012-06
3. Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage;Journal of Food Science;2008-05
4. Post-mortem changes in chicken muscle;World's Poultry Science Journal;2000-12-01
5. Effects of muscle pH and chilling on development of PSE-like turkey breast meat;British Poultry Science;1999-04
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