Effects of Electrical Stunning and Hot Deboning on Broiler Breast Meat Quality
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/65/9/1715/4515311/poultrysci65-1715.pdf
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3. Variability in tenderness due to struggling;Dodge;Poultry Sci.,1960
4. The effect of preslaughter temperature, stress, struggle, and anesthetization on color and textural characteristics of turkey muscle;Froning;Poultry Sci.,1978
5. Emulsifying characteristics of pre-rigor and post-rigor poultry muscle;Froning;Poultry Sci.,1971
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3. Impact of eliminating the carcass chilling step in the production of pre-cooked chicken breast meat;Journal of Applied Poultry Research;2017-09
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