The effects of antemortem electrical stunning and postmortem electrical stimulation on biochemical and textural properties of broiler breast meat

Author:

Craig EW,Fletcher DL,Papinaho PA

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference19 articles.

1. Broiler industry continues meteoric growth;Amey,1991

2. The effects of high voltage post-mortem electrical stimulation and muscle tensioning on tenderness and post-mortem metabolism of early-harvested broiler fillets;Birkhold;Poultry Sci.,1989

3. Clatfelter, K. A., and J. E. Webb, inventors; Campbell Soup Co., assignee, 1987. Method of eliminating aging step in poultry processing. U.S. patent 4,675,947. July 9. 12 p. Int. Cl.4 A22C 21/00.

4. A comparison of high current and low voltage electrical stunning systems on broiler breast rigor development and meat quality;Craig;Poultry Sci.,1997

5. Comparison of methods for measuring sarcomere length in beef Semitendinosus muscle;Cross;Meat Sci.,1981

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