Sensory Descriptive Profile Relationships to Shear Values of Deboned Poultry-Reference-Cited by-同舟云学术

Sensory Descriptive Profile Relationships to Shear Values of Deboned Poultry

Published:1997-07 Issue:4 Volume:62 Page:885-897
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LYON B.G.,LYON C.E.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1997.tb15479.x/fullpdf

Reference25 articles.

1. Tenderization of Early-Harvested Broiler Breast Fillets by High-Voltage Post-Mortem Electrical Stimulation and Muscle Tensioning ,

2. L.J. Bratzler, 1949 . Determining the tenderness of meat by use of the Warner-Bratzler method . Proc. Second Ann. Reciprocal Meat Conf. National Livestock and Meat Board, 117 .

3. Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat

4. The Effects of Electric Stimulation and Extended Chilling Times on the Biochemical Reactions and Texture of Cooked Broiler Breast Meat

5. RELATIONSHIPS BETWEEN SENSORY ATTRIBUTES IN COOKED MEAT

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