Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality-Reference-Cited by-同舟云学术

Effect of Chilling Method and Deboning Time on Broiler Breast Fillet Quality

Published:2007-12 Issue:4 Volume:16 Page:537-545
ISSN:1056-6171
Container-title:Journal of Applied Poultry Research
language:en
Short-container-title:Journal of Applied Poultry Research

Author:

Huezo R.,Northcutt J.K.,Smith D.P.,Fletcher D.L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology

Link

http://academic.oup.com/japr/article-pdf/16/4/537/2287115/japoulres16-0537.pdf

Reference63 articles.

1. National Chicken Council. 2006. Statistics & research: How broilers are marketed. http://www.nationalchickencouncil.com/statistics Accessed Dec. 10, 2006.

2. National Chicken Council. 2006. Statistics & research: Chicken (Broiler & other) production. http://www.nationalchicken-council.com/statistics Accessed Dec.10, 2006.

3. Poultry meat quality;Fletcher;World's Poult. Sci. J.,2002

4. Duckling and chicken processing yields and breast meat tenderness;Smith;Poult. Sci.,1992

5. Influence of age and postchill carcass aging duration on chicken breast fillet quality;Northcutt;Poult. Sci.,2001

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