Meat quality during processing-Reference-Cited by-同舟云学术

Meat quality during processing

Published:1999-05 Issue:5 Volume:78 Page:798-803
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Sams AR

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/78/5/798/4443883/poultrysci78-0798.pdf

Reference61 articles.

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3. Effect of postmortem aging temperature on sarcomere length and tenderness of broiler Pectoralis major;Bilgili;Poultry Sci.,1989

4. Comparative ultrastructure of Pectoralis fibers from electrically stimulated and muscle-tensioned broiler carcasses;Birkhold;Poultry Sci.,1995

5. Effect of stresses before slaughter on changes to the physiological, biochemical, and physical characteristics of duck muscle;Cashman;Br. Poult. Sci.,1989

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