The Effects of Electric Stimulation and Extended Chilling Times on the Biochemical Reactions and Texture of Cooked Broiler Breast Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/74/12/2035/4446401/poultrysci74-2035.pdf
Reference14 articles.
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4. A rapid method for detection of PSE and DFD porcine muscles;Honikel;J. Food Sci.,1977
5. Effects of electrical stimulation on the post-mortem biochemical changes and texture of broiler Pectoralis muscle;Lyon;Poultry Sci.,1989
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