Functionality of electrically stimulated broiler breast meat1
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/84/3/479/4425279/poultrysci84-0479.pdf
Reference12 articles.
1. Rigor mortis development in turkey breast muscle and the effect of electrical stunning;Alvarado;Poult. Sci.,2000
2. Colour measurements for evaluating the pale soft exudative (PSE) occurrence in turkey meat;Barbut;Food Res. Int.,1993
3. Unconventional meat harvesting;Hamm;Poult. Sci.,1981
4. Electrical stimulation in poultry: A review and evaluation;Li;Poult. Sci.,1993
5. Rigor mortis development at elevated temperatures induces pale exudative turkey meat characteristics;McKee;Poult. Sci.,1998
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3. Developments in Our Understanding of Water-Holding Capacity;Poultry Quality Evaluation;2017
4. Efficacy of Carcass Electrical Stimulation in Meat Quality Enhancement: A Review;Asian-Australasian Journal of Animal Sciences;2014-03-01
5. Combined effect of electrical stimulation, aging time and marination on quality of chicken breast fillet processed under commercial conditions;Journal of the Science of Food and Agriculture;2012-02-08
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