The Location of Wing Restraints and the Incidence of Residual Blood in Broiler Breast Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology
Link
http://academic.oup.com/japr/article-pdf/3/4/355/2271066/japoulres3-0355.pdf
Reference16 articles.
1. Effects of electrical stimulation on the post-mortem biochemical changes and texture of broiler Pectoralis muscle;Lyon;Poultry Sci.,1989
2. Tenderness and R-value changes in early-harvested broiler breast tissue following post-mortem electrical stimulation;Sams;Poultry Sci.,1989
3. Effects of post-mortem wing restraint on the development of rigor and tenderness of broiler breast meat;Papa;Poultry Sci.,1989
4. Research Note: Effects of wing restraints on the objective texture of commercially processed broiler breast meat;Lyon;Poultry Sci.,1992
5. Tenderization of early-harvested broiler breast fillets by high-voltage post-mortem electrical stimulation and muscle tensioning;Birkhold;Poultry Sci.,1992
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1. Effects of method and duration of restraint on stress hormones and meat quality in broiler chickens with different body weights;Asian-Australasian Journal of Animal Sciences;2019-06-01
2. The effects of captive bolt and electrical stunning, and restraining methods on broiler meat quality;Poultry Science;1999-04
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