Influence of post-mortem treatments on turkey and chicken meat texture-Reference-Cited by-同舟云学术

Influence of post-mortem treatments on turkey and chicken meat texture

Published:2007-06-28 Issue:1 Volume:24 Page:81-92
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

WAKEFIELD DIANE K.,DRANSFIELD E.,DOWN N. F.,TAYLOR A. A.

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1989.tb00621.x/fullpdf

Reference31 articles.

1. A comparison of fresh and frozen poultry;Baker;Journal of the American Dietetic Association,1981

2. Quality changes in prerigor poultry at -3°C;Behnke;Journal of Food Science,1973

3. Electrical stimulation as a means of obviating the cold-shortening of muscles during rapid chilling of carcasses;Bendall;Proceedings of the 24th European Meeting of Meat Research Workers,1978

4. The effects of time interval between slaughter and freezing on toughness of fryers;Dawson;Poultry Science,1957

5. Biochemistry of chicken muscle as related to rigor mortis and tenderisation;Fremery;Food Research,1960

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