Descriptive sensory analysis of marinated and non-marinated wooden breast fillet portions
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/97/8/2971/25154741/pey145.pdf
Reference22 articles.
1. The role of collagen in the development of muscle and its relationship to eating quality;Bailey;J. Anim. Sci.,1985
2. Marination and cooking performance of portioned broiler breast fillets with the wooden breast condition;Bowker;Poult. Sci.,2018
3. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length;Cavitt;J. Food Sci.,2004
4. Instrumental texture characteristics of broiler pectoralis major with the wooden breast condition;Chatterjee;Poult. Sci.,2016
5. Spatial influence on breast muscle morphological structure, myofiber size, and gene expression associated with the wooden breast myopathy in broilers;Clark;Poult. Sci.,2016
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