Tenderness Scores and Warner-Bratzler Shear Values for Broilers and Beltsville White Turkeys Fed Different Cereal Grains-Reference-Cited by-同舟云学术

Tenderness Scores and Warner-Bratzler Shear Values for Broilers and Beltsville White Turkeys Fed Different Cereal Grains

Published:1961-03 Issue:2 Volume:40 Page:488-493
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Goertz Grayce E.,Weathers Barbara,Harrison Dorothy L.,Sanford Paul E.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/40/2/488/4308383/poultrysci40-0488.pdf

Reference9 articles.

1. Effect of feeding various cereal grains on percent shrinkage, quality, and efficiency of production of broilers. Unpublished Master's thesis;Adams,1955

2. Dressing and cooking losses, juiciness and fat content of poultry fed cereal grains. 1. Beltsville white turkeys. 2. Broilers;Goertz;Poultry Sci.,1961

3. Organoleptic and histological characteristics of fresh and frozen stored turkey fed high-density and low-density rations;Goertz;Poultry Sci.,1955

4. Factors influencing tenderness of principal muscles composing the poultry carcass;Koonz;Food Tech.,1954

5. Effect of xanthophyll on the palatability and fat stability of fresh and frozen broad-breasted bronze turkeys;Lewis;Food Res.,1958

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1. EFFECTS OF DIETARY SOYBEAN LECITHIN ON SOME SENSORY AND RHEOLOGICAL PROPER TIES OF FROZEN AND NON-FROZEN CHICKEN MEAT;Journal of Texture Studies;1981-03

2. Aflatoxicosis and Bruising in the Chicken;Poultry Science;1971-05

3. Frozen Geese Quality as Affected by Sex and Breed;Journal of Food Science;1968-07

4. Meat Tenderness in the Avian Species;World's Poultry Science Journal;1967-01-01

5. Free Amino Acid Content of Chicken Muscle from Broilers and Hens;Journal of Food Science;1965-05