Carcass Finish and Breast Internal Oil Basting Effects on Oven and Microwave Prepared Small Toms: Cooking Characteristics, Yields, and Compositional Changes-Reference-Cited by-同舟云学术

Carcass Finish and Breast Internal Oil Basting Effects on Oven and Microwave Prepared Small Toms: Cooking Characteristics, Yields, and Compositional Changes

Published:1981-06 Issue:6 Volume:60 Page:1229-1244
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

MORAN E.T.,LARMOND E.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/60/6/1229/4701813/poultrysci60-1229.pdf

Reference21 articles.

1. Effect of cooking method and skewers on quality of turkey rolls;Bowers;Poultry Sci.,1965

2. Livestock and livestock products, dressed and eviscerated poultry regulations;Canada Agricultural Products Act,1959

3. Microwave heating;Copson,1975

4. Nitrogen fraction changes in turkey roasts during latter states of cooking;Dawson;Poultry Sci.,1968

5. Correlations between skin fat, total carcass fat and plasma values of different broiler strains;Ehinger;Arch. Geflügelkd.,1977

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1. Improving the texture of fried food;Texture in Food;2004

2. Improving the texture and colour of fried products;Frying;2001

3. Injecting Fats into Breast Meat of Turkey Carcasses Differing in Finish and Retention After Cooking;Journal of Food Science;1992-09

4. SMALL-TYPE TOM TURKEYS VERSUS HEAVY-TYPE HENS MARKETED AT MEDIUM WEIGHT: PERFORMANCE, CARCASS CHARACTERISTICS, SENSORY EVALUATION, AND THE EFFECT OF COMMERCIAL BASTING OF THE BREAST WITH OIL;Canadian Journal of Animal Science;1987-09-01

5. Subjective and Objective Evaluation of Meat from Turkeys Differing in Basting and Final Internal Cooking Temperature;Canadian Institute of Food Science and Technology Journal;1987-04