Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality-Reference-Cited by-同舟云学术

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Electrical Water Bath Stunning of Broilers: Effects on Breast Meat Quality

Published:2015 Issue:1 Volume:52 Page:74-80
ISSN:1346-7395
Container-title:The Journal of Poultry Science
language:en
Short-container-title:J. Poult. Sci.

Author:

Kissel Cassiana¹,Soares Adriana L.¹,Oba Alexandre²,Shimokomaki Massami³²¹

Affiliation:

1. Graduate Program in Food Science, Department of Food Science and Technology, Londrina State University, Brazil

2. Graduate Program in Animal Science, Department of Animal Science, Londrina State University, Brazil

3. Paraná Federal Technological University, Londrina Campus, Brazil

Publisher

Japan Poultry Science Association

Subject

Animal Science and Zoology

Link

https://www.jstage.jst.go.jp/article/jpsa/52/1/52_0130160/_pdf

Reference35 articles.

1. Alvarado CZ and Sams AR. Rigor mortis development in turkey breast muscle and the effect of electrical stunning. Poultry Science, 79: 1694-1698. 2000.

2. Alvarado CZ, Richards MP, O’Keefe SF and Wang H. The Effect of blood removal on oxidation and shelf life of broiler breast meat. Poultry Science, 86: 156-161. 2007.

3. Barbut, S. Problem of pale, soft and exudative meat in broiler chickens. British Poultry Science, 38: 74-77, 1997.

4. Barbut S, Sosnicki AA, Lonergan SM, Knapp T, Ciobanu DC, Gatcliffe LJ, Huff-Lonergan E and Wilson EW. Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat. Meat Science, 79: 46-63. 2008.

5. Bilgili SF. Recent advances in electrical stunning. Poultry Science, 78: 282-286, 1999.

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