Research Note: Effects of Wing Restraints on the Objective Texture of Commercially Processed Broiler Breast Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/71/7/1228/4365934/poultrysci71-1228.pdf
Reference11 articles.
1. Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat;Dawson;Poultry Sci.,1987
2. Effect of post-mortem electrical stimulation on color, texture, pH, and cooking losses of hot and cold deboned chicken broiler breast meat;Froning;Poultry Sci.,1988
3. Research Note: Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness;Lyon;Poultry Sci.,1991
4. Effects of electrical stimulation on the post-mortem biochemical changes and texture of broiler Pectoralis muscle;Lyon;Poultry Sci.,1989
5. pH and tenderness of broiler breast meat deboned various times after chilling;Lyon;Poultry Sci.,1985
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3. Optimization of Consumer Acceptability and Sensory Characteristics for Marinated Broiler Breast Meat;Journal of Food Science;2011-10
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