Yield and Shear Values of Pectoralis Superficialis after Tumbling in Various Solutions
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/66/12/1949/4288352/poultrysci66-1949.pdf
Reference17 articles.
1. Official Methods of Analysis,1984
2. The effect of short-term tumbling and salting on the quality of turkey breast muscle;Babji;Poultry Sci.,1982
3. Changes in shear parameters of meat associated with structural changes produced by aging, cooking and myofibrillar contraction;Bouton;J. Food Sci.,1975
4. The effect of salt brine chilling on driploss of ice packed broiler carcasses;Carpenter;Poultry Sci.,1979
5. Studies on the marinating of chicken parts for deep fat frying;Chen;Poultry Sci.,1980
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1. Elevated plasma corticosterone concentrations influence the onset of rigor mortis and meat color in broilers;Poultry Science;1998-02
2. Shackling of broilers: Effects on stress responses and breast meat quality;British Poultry Science;1997-09
3. Effects of crating and transport on stress and meat quality characteristics in broilers;Poultry Science;1997-03
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