Analysis of Certain Meat Characteristics of Eight-Week Old Broiler Chickens Representing Two Commercial Lines and Four Mating Types Derived from Them-Reference-Cited by-同舟云学术

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Analysis of Certain Meat Characteristics of Eight-Week Old Broiler Chickens Representing Two Commercial Lines and Four Mating Types Derived from Them

Published:1973-11 Issue:6 Volume:52 Page:2191-2199
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Marini Paul J.,Goodwin T.L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/52/6/2191/9646145/poultrysci52-2191.pdf

Reference20 articles.

1. Black, W. H., K. F. Warner and C. V. Wilson, 1931. Beef production and quality as affected by grade of steer and feeding grain supplement on grass. U.S.D.A. Tech. Bull. 217.

2. Objective and subjective study of tenderness of pork quality.;Carpenter;Food Technol.,1965

3. Studies on tenderness evaluation.;Dodge;Poultry Sci.,1960

4. Relationships between pH, tenderness and moisture levels during early post-mortem aging of turkey meat.;Dodge;Food Technol.,1960

5. Free, bound and total moisture and shear values of roasted turkeys.;Essary;Poultry Sci.,1968

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Genetic Aspects of Cooking Traits in Broiler Chickens;Canadian Institute of Food Science and Technology Journal;1983-10

2. Fiber Optic Spectrophotometry of Color Changes in Cooked Chicken Muscles;Poultry Science;1983-06

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