Evaluation of Turkey Boning Techniques-Reference-Cited by-同舟云学术

Evaluation of Turkey Boning Techniques

Published:1967-09 Issue:5 Volume:46 Page:1088-1093
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Nixon D.M.,Miller B.F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/46/5/1088/4489717/poultrysci46-1088.pdf

Reference19 articles.

1. Changes in elasticity of mammalian muscle undergoing rigor mortis;Bate-Smith;J. Physiol.,1939

2. The physiology and chemistry of rigor mortis, with special reference to the aging of beef;Bate-Smith,1948

3. Marketing Poultry Products;Benjamin,1960

4. DeFremery, D., 1963. Relation between biochemical properties and tenderness of poultry. Proceedings Meat Tenderness Symposium. Campbell Soup Co., Camden, New Jersey, pp. 99-115.

5. Chicken roll;Farms;Poultry Processing,,1963

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3. Technical note: Effect of hot and cold boning of spent hens on carcass components and functional properties of the frozen meat;International Journal of Food Science & Technology;2007-06-28

4. Utilisation of Turkey Meat in Further-processed Products;Processing of Poultry;1995

5. Effect of Post-Mortem Electrical Stimulation on Quality of Turkey Meat;Poultry Science;1987-07