Water absorption and dripping of chicken breast and carcasses during pre-cooling in an industrial system-Reference-Cited by-同舟云学术

Water absorption and dripping of chicken breast and carcasses during pre-cooling in an industrial system

Published:2018-12 Issue:12 Volume:97 Page:4462-4469
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Lorenzetti Elidiane,Puton Bruna Maria Saorin,Fernandes Ilizandra Aparecida,do Prado Naimara Vieira,Frigotto Rudson,Roman Silvane Souza,Junges Alexander,Steffens Clarice,Zeni Jamile,Steffens Juliana,Backes Geciane Toniazzo,Cansian Rogério Luis,Valduga Eunice

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/97/12/4462/27270602/pey311.pdf

Reference23 articles.

1. AOAC. 2007. Association of Official Analytical Chemists. Official methods of Analysis - 18th Ed. Gaithersburg, MD.

2. Brazil. 1998. Ministry of Agriculture and Supply. Secretariat of Agricultural Defense. Normative Instruction No. 210, November 10, 1998. Technical Regulation of the Technological and Hygienic-Sanitary Inspection of Meat of Poultry. Brasilia DF.

3. Brazil. 1999. Ministry of Agriculture Livestock and Supply. Secretariat of Agricultural Defense. Normative Instruction No. 20, July 21, 1999. Physical and Chemical Analytical Methods for Control of Carcass Products and their Ingredients - Salt and Brine. Brasilia DF.

4. Brazil. 2009. Ministry of Agriculture Livestock and Supply. Secretariat of Agricultural Defense. Normative Instruction No. 08, March 11, 2009. Official Method for Determination of Parameters for Evaluation of Total Water Content in Bird Cuts. Brasilia DF.

5. Brazil. 2010. Ministry of Agriculture, Livestock and Supply. Secretariat of Agricultural Defense. Normative Instruction No. 32, July 26, 2010. Parameters for Evaluation of Total Water Content in Chicken, Cold and Frozen Cuts. Brasilia DF.

Cited by 2 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of strain, sex and process parameters on water to protein ratio of chicken cuts;Food Science and Technology;2022

2. INFLUENCE OF OPERATIONAL CONDITIONS OF SCALDING IN THE QUALITY OF BROILER CARCASSES IN INDUSTRIAL SCALE;Emirates Journal of Food and Agriculture;2019-11-26