Effects of Chilling Time and Belt Flattening on Physical Characteristics, Yield and Tenderness of Broiler Breasts
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/6/1/39/2138566/japoulres6-0039.pdf
Reference17 articles.
1. Tenderness changes associated with cutting up poultry shortly after warm evisceration;Klose;Poultry Sci.,1971
2. Effects of sex, size, and time of cutting on processing yields and tenderness of broilers;Treat;Poultry Sci.,1973
3. pH and tenderness of broiler breast meat deboned various times after chilling;Lyon;Poultry Sci.,1985
4. Effects of sex, rigor condition, and heating method on yield and objective texture of broiler breast meat;Lyon;Poultry Sci.,1986
5. Broiler tenderness: Effects of postchill deboning time and fillet holding time;Lyon;J. Appl. Poultry Res.,1992
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