Principal Component Analysis of Physical, Color, and Sensory Characteristics of Chicken Breasts Deboned at Two, Four, Six, and Twenty-Four Hours Postmortem-Reference-Cited by-同舟云学术

Principal Component Analysis of Physical, Color, and Sensory Characteristics of Chicken Breasts Deboned at Two, Four, Six, and Twenty-Four Hours Postmortem

Published:2004-01 Issue:1 Volume:83 Page:101-108
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Liu Y.,Lyon B.G.,Windham W.R.,Lyon C.E.,Savage E.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/83/1/101/4455712/poultrysci83-0101.pdf

Reference20 articles.

1. Determining the tenderness of meat by use of the Warner-Bratzler method;Bratzler,1949

2. Effect of postmortem boning time during simulated commercial processing on the tenderness of broiler breast meat;Dawson;Poult. Sci.,1987

3. The effects of electrical stimulation and extended chilling times on the biological reactions and texture of cooked broiler breast meat;Dickens;Poult. Sci.,1995

4. The effect of electrical stimulation during bleeding on shear values and cook loss of breast fillets from mature chickens deboned at two or twenty-four hours post-evisceration;Dickens;J. Appl. Poult. Res.,2002

5. Unconventional meat harvesting;Hamm,1981

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