Effects of Sex, Rigor Condition, and Heating Method on Yield and Objective Texture of Broiler Breast Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/65/5/907/4518927/poultrysci65-0907.pdf
Reference38 articles.
1. Anonymous, December, 1983. Price Outlook. A big assist from light fowl. Broiler Ind. 46:1(12) 6.
2. A comparison of some objective methods used to assess meat tenderness;Bouton;J. Food Sci.,1972
3. Adhesion properties of meat and meat structure;Bouton;J. Texture Stud.,1975
4. Vitamin B6 in turkey breast muscle cooked in microwave and conventional ovens;Bowers;Poultry Sci.,1974
5. Dietary energy, sex, strain, and storage as influencing composition and/or palatability of broad breasted bronze turkeys;Carlson;Poultry Sci.,1962
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