Effect of muscle opposition during rigor on development of broiler breast meat tenderness
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/76/5/785/4330665/poultrysci76-0785.pdf
Reference12 articles.
1. Avian Myology;George,1966
2. Further studies on bovine muscle tenderness as influenced by carcass position, sarcomere length, and fiber diameter;Herring;J. Food Sci.,1965
3. Research note: the effects of post-mortem wing restraint (muscle tensioning) on tenderness of early-harvested broiler breast meat;Janky;Poultry Sci.,1992
4. Factors influencing tenderness of principal muscles composing the poultry carcass;Koonz;Food Technol.,1954
5. Degree of muscular contraction as a factor in tenderness of beef;Locker;Food Res.,1960
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