Marination properties and sensory evaluation of breast fillets from air-chilled and immersion-chilled broiler carcasses
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/90/3/671/4510030/poultrysci90-0671.pdf
Reference53 articles.
1. Hygiene aspects of modern poultry chilling;Allen;Int. J. Food Microbiol.,2000
2. Early postmortem injection and tumble marination effects on broiler breast meat tenderness;Alvarado;Poult. Sci.,2004
3. The current status of poultry chilling in Europe;Brant;Poult. Sci.,1974
4. Comparison of air and immersion chilling on meat quality and shelf life of marinated broiler breast fillets;Carroll;Poult. Sci.,2008
5. The correlation of razor blade shear, Allo-Kramer shear, Warner-Bratzler shear, and sensory tests to changes in tenderness of broiler breast fillets;Cavitt;J. Muscle Foods,2005
Cited by 16 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. A comparative study of vacuum tumbling and immersion marination on quality, microstructure, and protein changes of Xueshan chicken;Frontiers in Nutrition;2022-11-23
2. Comparison of the effects of air and water immersion chilling on processing and sensory attributes of broiler carcass;J FOOD SAF FOOD QUAL;2020
3. Effect of chilling methods on the surface color and water retention of yellow-feathered chickens;Poultry Science;2020-04
4. Freezing-thawing and sub-sampling influence the marination performance of chicken breast meat;Poultry Science;2017-09
5. Determinants of broiler chicken meat quality and factors affecting them: a review;Journal of Food Science and Technology;2017-08-28
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线,采集、加工和组织学术论文而形成的新型学术文献查询和分析系统,可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容,当前同舟云学术共收录了国内外主流学术期刊6万余种,收集的期刊论文及会议论文总量共计约1.5亿篇,并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询!咨询电话:010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3