Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/91/10/2662/4448854/poultrysci91-2662.pdf
Reference23 articles.
1. A comparison of meat characteristics between duck and chicken breast;Ali;Asian-australas. J. Anim. Sci.,2007
2. Effect of chilling temperature of carcass on breast meat quality of duck;Ali;Poult. Sci.,2008
3. Rigor mortis development in turkey breast muscle and the effect of electrical stunning;Alvarado;Poult. Sci.,2000
4. Effect of different thawing methods on physico-chemical characteristics of frozen buffalo meat;Chandirasekaran;J. Food Technol.,2010
5. Post-mortem changes in breast muscles of mule duck;Chou;J. Sci. Food Agric.,1996
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