Comparative Ultrastructure of Pectoralis Fibers from Electrically Stimulated and Muscle-Tensioned Broiler Carcasses
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/74/1/194/4543173/poultrysci74-0194.pdf
Reference33 articles.
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2. Fragmentation, tenderness, and post-mortem metabolism of early-harvested broiler breast fillets from carcasses treated with electrical stimulation and muscle tensioning;Birkhold;Poultry Sci.,1993
3. Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat;Dawson;Poultry Sci.,1987
4. Shortening as a factor in meat aging;Davey;J. Food Technol.,1967
5. Biochemistry of chicken muscle as related to rigor mortis and tenderization;de Fremery;Food Res.,1960
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1. Cold-batter mincing of hot-boned and crust-freezing air-chilled turkey breast improved meat turnover time and product quality;Poultry Science;2014-03
2. Post-mortem electrical stimulation of broilers;World's Poultry Science Journal;2002-06-01
3. The influence of postmortem electrical stimulation on rigor mortis development, calpastatin activity, and tenderness in broiler and duck pectoralis;Poultry Science;2000-09
4. Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases;British Poultry Science;1999-12
5. Meat quality during processing;Poultry Science;1999-05
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