Tenderization of Early-Harvested Broiler Breast Fillets by High-Voltage Post-Mortem Electrical Stimulation and Muscle Tensioning ,
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/71/12/2106/4313609/poultrysci71-2106.pdf
Reference33 articles.
1. Effect of low voltage stimulation of beef carcasses on muscle tenderness and pH;Bouton;J. Food Sci.,1978
2. Comparison of methods for measuring sarcomere length in beef Semitendinosus muscle;Cross;Meat Sci.,1981
3. Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat;Dawson;Poultry Sci.,1987
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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