Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/94/6/1379/11581059/pev099.pdf
Reference15 articles.
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2. The effects of low atmosphere stunning and deboning time on broiler breast meat quality;Battula;Poult. Sci.,2008
3. The relationship of razor blade shear, allo-kramer shear, warner-bratzler shear and sensory tests to changes in tenderness of broiler breast fillets;Cavitt;J. Musc. Foods.,2005
4. Sensory attributes of slow and fast-growing chicken genotypes raised indoors with outdoor access;Fanatico;Poult Sci.,2007
5. Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem;Liu;Poult. Sci.,2004
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