Electrical Stunning, Hot Boning, and Quality of Chicken Breast Meat

Author:

Contreras C.C.,Beraquet N.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference42 articles.

1. Research note: effect of postmortem aging temperature on sarcomere length and tenderness of broiler Pectoralis major;Bilgili;Poultry Sci.,1989

2. Inspeção de carnes;Dicar,1988

3. Feather-releasing forces related to stunning of chickens, and its effect on the quality of the meat;Dickens;Fleischwirtschaft,1988

4. Fletcher, D. L., 1998. Slaughter technology-stunning. Pages 123–127 in: Proceedings of the 33rd. National Meeting on Poultry Health and Processing Ocean City, MD.

5. The influence of humane slaughter on the tenderness of turkey meat;Goodwin;Poultry Sci.,1961

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