Sensory Differences in Broiler Breast Meat due to Electrical Stimulation, Deboning Time, and Marination
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/9/2/234/2811723/japoulres9-0234.pdf
Reference18 articles.
1. The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat;Lyon;Poultry Sci.,1990
2. Research Note: Shear value ranges by Instron Warner-Bratzler and single blade Allo-Kramer devices that correspond to sensory tenderness;Lyon;Poultry Sci.,1991
3. Effect of postmortem boning time during simulated commercial processing on the tenderness of broiler breast meat;Dawson;Poultry Sci.,1987
4. Broiler tenderness: Effects of post-chill deboning time and fillet holding time;Lyon;J. Appl. Poultry Res.,1992
5. Effects of chilling time and belt flattening on physical characteristics, yield, and tenderness of broiler breasts;Lyon;J. Appl. Poultry Res.,1996
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