Tenderness and R-Value Changes in Early Harvested Broiler Breast Tissue Following Post-Mortem Electrical Stimulation
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/68/9/1232/4406001/poultrysci68-1232.pdf
Reference19 articles.
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2. Concentration of creatine phosphate, adenine nucleotides and their derivatives in electrically stimulated and nonstimulated beef muscle;Calkins;J. Food Sci.,1982
3. Meat quality and the acceleration of post mortem glycolysis by electrical stimulation;Carse;J. Food Technol.,1973
4. Biochemistry of chicken muscle as related to rigor mortis and tenderization;de Fremery;Food Res.,1960
5. Post mortem aging of poultry meat and its effect on the tenderness of breast muscles;Dodge;Food Technol.,1959
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