Breast meat quality and consumer sensory properties of broiler carcasses chilled by water, air, or evaporative air
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/90/3/694/4510362/poultrysci90-0694.pdf
Reference36 articles.
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4. Comparison of air immersion chilling on meat quality and shelf life of marinated broiler breast fillets;Carroll;Poult. Sci.,2008
5. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length;Cavitt;J. Food Sci.,2004
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