Evaluation of Age, Gender, Strain, and Diet on the Cooked Yield and Shear Values of Broiler Breast Fillets

Author:

Poole G.H.,Lyon C.E.,Buhr R.J.,Young L.L.,Alley A.,Hess J.B.,Bilgili S.F.,Northcutt J.K.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Reference20 articles.

1. Tenderness and juiciness of freeze-dried chicken meat as related to maturity of birds;Wells;Poultry Sci.,1966

2. Tenderness of poultry meat in relation to muscle groups, age, carcass quality grade, and connective tissue content;Pelczynska;Lebensm. Wiss. u. Tech.,1974

3. Texture and eating quality of raw- and thawed-roasted turkey and chicken breasts as influenced by age of birds and period of frozen storage;Awonorin;J. Foodservice Sys.,1992

4. Responses of two genotypes of chickens to the diets and stocking densities of conventional UK and label rouge production systems. II. Sensory attributes;Farmer;Meat Sci.,1997

5. The influence of age, sex, and energy level on the tenderness of broilers;Goodwin;Poultry Sci.,1969

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