Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage-Reference-Cited by-同舟云学术

Changes in Broiler Breast Fillet Tenderness, Water-Holding Capacity, and Color Attributes during Long-Term Frozen Storage

Published:2008-05 Issue:4 Volume:73 Page:E162-E168
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Lee Y.S.,Saha A.,Xiong R.,Owens C.M.,Meullenet J.F.

Publisher

Wiley

Subject

Food Science

Reference31 articles.

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4. LC Cavitt . 2004 . Development of a novel instrumental shearing method utilizing razor blade shear to evaluate tenderness and predict consumer acceptability of broiler breast fillets [dissertation] . Fayetteville, Ark.; Univ. of Arkansas. 130 p. UMI 31-49224.

5. Evaluation of physical dimension changes as nondestructive measurements for monitoring rigor mortis development in broiler muscles

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