Effects of Mechanical Tenderization with Sodium Chloride and Polyphosphates on Sensory Attributes and Shear Values of Hot-Stripped Broiler Breast Meat-Reference-Cited by-同舟云学术

Effects of Mechanical Tenderization with Sodium Chloride and Polyphosphates on Sensory Attributes and Shear Values of Hot-Stripped Broiler Breast Meat

Published:1986-09 Issue:9 Volume:65 Page:1702-1707
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

LYON B.G.,HAMM D.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/65/9/1702/4515289/poultrysci65-1702.pdf

Reference19 articles.

1. Studies on the marinating of chicken parts for deep fat frying;Chen;Poultry Sci.,1980

2. Biochemistry of chicken muscle as related to rigor mortis and tenderization;deFremery;Food Res.,1960

3. The influence of marination, weight, and cooking technique on tenderness of broilers;Goodwin;Poultry Sci.,1984

4. Unconventional meat harvesting;Hamm;Poultry Sci.,1981

5. Techniques for reducing toughness in hot-stripped broiler meat;Hamm;Poultry Sci.,1983

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