Effect of Time Interval Between Slaughter and Evisceration on Quality and Storage Stability of Turkeys
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/30/6/825/4335499/poultrysci30-0825.pdf
Reference5 articles.
1. Palatability and histological changes occurring in New York dressed broilers held at 1. 7°C. (35°F.);Hanson;Food Research,1942
2. Effect of prefreezing hold time and antioxidant spray on storage stability of frozen eviscerated turkeys;Pool;Poultry Sci.,1950
3. Effect of precooling and rate of freezing on the quality of dressed poultry;Sair;Can. J. Res. (D),1938
4. Palatability studies on poultry: a comparison of three methods for handling poultry prior to evisceration;Stewart;Food Research,1943
5. The influence of preliminary holding conditions on deterioration of frozen poultry;Wagoner;Poultry Sci.,1947
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