Effect of Postchill Deboning Time on the Texture Profile of Broiler Breeder Hen Breast Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/12/3/348/2276934/japoulres12-0348.pdf
Reference27 articles.
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2. Sensory profiling of canned boned chicken: Comparison of retail, school lunch, and military canned bone chicken;Lyon;J. Food Sci.,1980
3. Effect of heat processing in cans and retort pouches on sensory properties of fowl meat;Lyon;J. Food Sci.,1981
4. Texture profiles of canned boned chicken as affected by chilling-aging times;Lyon;Poult. Sci.,1994
5. Texture evaluations of cooked, diced broiler breast samples by sensory and mechanical methods;Lyon;Poult. Sci.,1996
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