Effect of Salt Brining and Cooking Procedure on Tenderness and Microbiology of Smoked Cornish Game Hens
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/55/2/761/4485784/poultrysci55-0761.pdf
Reference8 articles.
1. Effects of end-point temperature and cooking rate on turkey meat tenderness;Goodwin;Food Technol.,1962
2. The effect of freezing, method of cooking, and storage time on the tenderness of precooked and raw turkey meat;Goodwin;Poultry Sci.,1962
3. Effect of antemortem injection of sodium chloride, papain and papain derivatives on the tenderness of beef;Huffman;J. Ani. Sci.,1967
4. Sensory and microbiological evaluation of smoked Cornish hens;Janky;Poultry Sci.,1975
5. The cooking of fowl with various salts for precooked poultry products;Kahlenberg;Poultry Sci.,1961
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