Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat-Reference-Cited by-同舟云学术

Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat

Published:1987-08 Issue:8 Volume:66 Page:1331-1333
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

DAWSON P.L.,JANKY D.M.,DUKES M.G.,THOMPSON L.D.,WOODWARD S.A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/66/8/1331/4317191/poultrysci66-1331.pdf

Reference16 articles.

1. American Farm Bureau Federation, 1986. Highlights of the national poultry meat situation. Vol. 7. No. 3. H. S. Johnson, ed. Amer. Farm Bureau Feder., Park Ridge, IL 60068.

2. Official Methods of Analysis,1970

3. Postmortem aging of poultry meat and its effect on the tenderness of breast muscles;Dodge;Food Technol.,1959

4. Unconventional meat harvesting;Hamm;Poultry Sci.,1982

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