Fragmentation, Tenderness, and Post-Mortem Metabolism of Early-Harvested Broiler Breast Fillets from Carcasses Treated with Electrical Stimulation and Muscle Tensioning
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/72/3/577/4345315/poultrysci72-0577.pdf
Reference21 articles.
1. Tenderization of early-harvested broiler breast fillets by high-voltage post-mortem electrical stimulation and muscle tensioning;Birkhold;Poultry Sci.,1992
2. Effects of electrical stimulation on meat tissue and muscle properties—a review;Cross;J. Food Sci.,1979
3. Comparison of methods for measuring sarcomere length in beef Semitendinosus muscle;Cross;Meat Sci.,1981
4. Shortening as a factor in meat aging;Davey;J. Food Technol.,1967
5. Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat;Dawson;Poultry Sci.,1987
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