Rate of Rigor Mortis Development in Relation to Tenderness of Chicken Muscle-Reference-Cited by-同舟云学术

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Rate of Rigor Mortis Development in Relation to Tenderness of Chicken Muscle

Published:1959-09 Issue:5 Volume:38 Page:1180-1181
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

de Fremery Donald,Pool Morris F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/38/5/1180/4331604/poultrysci38-1180.pdf

Reference3 articles.

1. The physiology and chemistry of rigor mortis, with special reference to the aging of beef;Bate-Smith;Advances in Food Research,1948

2. Poultry tenderness. I. Influence of processing on tenderness of turkeys;Klose;Food Technol.,1959

3. Poultry tenderness. II. Influence of processing on tenderness of chickens;Pool;Food Technol.,1959

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Influence of Sodium Pentobarbital on pH, Sarcomere Length, and Muscle Tenderness of Broiler Pectoralis major Muscle;Poultry Science;1989-02

2. The Influence of Brine Chilling on Tenderness of Hot-Boned, Chill-Boned, and Age-Boned Broiler Breast Fillets;Poultry Science;1986-07

3. The Effects of Holding Time and Added Salt on pH and Functional Properties of Chicken Meat;Poultry Science;1984-10

4. The Influence of Hot Boning Broiler Breast Muscle on pH Decline and Toughening;Poultry Science;1984-10

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

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