The Effects of Electrical Stimulation During Bleeding on Shear Values and Cook Loss of Breast Fillets From Mature Chickens Deboned at Two or Twenty-Four Hours Post-Evisceration
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/11/1/111/2399554/japoulres11-0111.pdf
Reference27 articles.
1. pH and tenderness of broiler breast meat deboned various times after chilling;Lyon;Poult. Sci.,1985
2. Effect of sex, rigor condition, and heating method on yield and objective texture of broiler breast meat;Lyon;Poult. Sci.,1986
3. Shortening of Pectoralis muscle and meat tenderness of broiler chickens;Papa;Poult. Sci.,1989
4. Effects of a physical treatment applied immediately after chilling on the structure of muscle fiber and texture of cooked broiler breast meat;Lyon;J. Appl. Poult. Res.,1992
5. Effects of ultrasonic radiation on some physical characteristics of broiler breast muscle and cooked meat;Dickens;Poult. Sci.,1991
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3. 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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