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Effect of Hot Cutting and Related Factors in Commercial Broiler Processing on Tenderness

  • Published:1972-03 Issue:2 Volume:51 Page:634-638
  • ISSN:0032-5791
  • Container-title:Poultry Science
  • language:en
  • Short-container-title:Poultry Science

Author:

Klose A.A.,Sayre R.N.,de Fremery D.,Pool M.F.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Reference5 articles.

1. Poultry tenderness. I. Influence of processing tenderness on turkeys;Klose;Food Technol.,1959

2. Tenderness changes associated with cutting up poultry shortly after warm evisceration;Klose;Poultry Sci.,1971

3. Factors influencing tenderness of principal muscles composing the poultry carcass;Koonz;Food Technol.,1954

4. Factors affecting the palatability of poultry with emphasis on histological postmortem changes;Lowe;Advances Food Research,,1948

5. Poultry tenderness. II. Influence of processing on tenderness of chickens;Pool;Food Technol.,1959

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