Effects of Water-Cooking in Heat-Sealed Bags Versus Conveyor-Belt Grilling on Yield, Moisture, and Texture of Broiler Breast Meat-Reference-Cited by-同舟云学术

Effects of Water-Cooking in Heat-Sealed Bags Versus Conveyor-Belt Grilling on Yield, Moisture, and Texture of Broiler Breast Meat

Published:1993-11 Issue:11 Volume:72 Page:2157-2165
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

LYON B.G.,LYON C.E.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/72/11/2157/4569973/poultrysci72-2157.pdf

Reference18 articles.

1. Tenderization of early-harvested broiler breast fillets by high-voltage post-mortem electrical stimulation and muscle tensioning;Birkhold;Poultry Sci.,1992

2. Clatfelter, K. A., and J. E. Webb, 1987, inventors

3. Campbell Soup Company, assignee. Method of eliminating aging step poultry processing. U.S. patent 4,675,947. 1987 June 30. 7p. Int. Cl4 A22C 21/00.

4. Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat;Dawson;Poultry Sci.,1987

5. Post mortem aging of poultry meat and its effect on the tenderness of breast muscles;Dodge;Food Technol.,1959

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