Effect of Duration and Type of Chilling and Thawing on Tenderness of Frozen Turkeys
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/40/3/683/4293164/poultrysci40-0683.pdf
Reference4 articles.
1. Biochemistry of chicken muscle as related to rigor mortis and tenderization;de Fremery;Food Research,1960
2. Factors affecting poultry flavor. 2. The effect of a mechanical quick-chill cooling unit;Kahlenberg;Poultry Sci.,1960
3. Effect of laboratory scale agitated chilling of poultry on quality;Klose;Poultry Sci.,1960
4. Poultry tenderness. I. Influence of processing on tenderness of turkeys;Klose;Food Technology,1959
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1. Effect of stunning method, carcase chilling temperature and filleting time on the texture of turkey breast meat;British Poultry Science;1994-03
2. The Effects of Aging, Deboning, and Brine Solutions on Japanese Quail (Coturnix coturnix japonica) Tenderness and Cooked Yields;Poultry Science;1985-10
3. Effect of Rigor State, Phosphate Addition and Aging on Quality of Turkey Rolls;Poultry Science;1978-03
4. Acceptability and use of Frozen Poultry — A Review;World's Poultry Science Journal;1975-05-01
5. 2. Chilling Poultry Meat—A Literature Review;Poultry Science;1974-07
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