Effect of Vacuum on Moisture Absorption and Retention by Marinated Broiler Fillets
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/83/1/129/4455782/poultrysci83-0129.pdf
Reference14 articles.
1. The relationship of broiler breast color to meat quality and shelf life;Allen;Poult. Sci.,1998
2. Continuous measurement of the pH of beef muscle in intact beef carcasses;Jaecocke;J. Food Technol.,1977
3. Shear value ranges by Instron, Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness;Lyon;Poult. Sci.,1991
4. National Chicken Council. 2003. How broilers are marketed. http://nationalchickencouncil.com/statistics/stat?detail.cfm?id=7. Accessed Nov. 2003.
5. Effects of raw broiler breast meat color variation on marination and cooked meat quality;Qiao;Poult. Sci.,2002
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