Effects of Salt Brine Chilling and Hot Boning on Tenderness of Canned Fowl Light Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/63/10/1930/4400232/poultrysci63-1930.pdf
Reference22 articles.
1. Processing factors affecting yields and meat quality of smoked Bobwhite quail;Arafa;Poultry Sci.,1979
2. Quality characteristics of brine-chilled and smoked Bobwhite quail;Arafa;J. Food Sci.,1979
3. Official Methods of Analysis,1970
4. de Fremery, D., and M. F. Pool, 1960. Biochemistry of chicken muscle as related to rigor mortis and tenderization. Food Res. 25–73-87.
5. Unconventional meat harvesting;Hamm;Poultry Sci.,1981
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