Tenderness and Sensory Evaluation of Pectoralis superficialis from Broilers Chilled in Potassium Chloride, Sodium Chloride, or Neobakasal® Salt Substitute-Reference-Cited by-同舟云学术

Tenderness and Sensory Evaluation of Pectoralis superficialis from Broilers Chilled in Potassium Chloride, Sodium Chloride, or Neobakasal® Salt Substitute

Published:1986-04 Issue:4 Volume:65 Page:738-741
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

SAMS A.R.,DUKES M.G.,JANKY D.M.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/65/4/738/4422630/poultrysci65-0738.pdf

Reference17 articles.

1. Official Methods of Analysis,1970

2. Physical characteristics of Pectoralis superficialis from broiler carcasses chilled in either water or sodium chloride solutions under commercial conditions;Dukes;J. Food Sci.,1984

3. Physical characteristics and sensory evaluation of cooked Pectoralis superficialis from broiler carcasses chilled in water or brine solutions under commercial time and temperature conditions;Dukes;Poultry Sci.,1985

4. Tenderness of Pectoralis superficialis from broilers chilled in potassium or sodium chloride ice slush;Hoey;J. Food Sci.,1983

5. Sensory, physical and microbiological comparison of brine-chilled, water-chilled and hot-packaged (no chill) broilers;Janky;Poultry Sci.,1978

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2. Review: Application of science and technology to poultry meat processing;International Journal of Food Science & Technology;1986-12

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