Effect of pre- and post-marination aging on meat quality attributes of early deboned (2 h postmortem) broiler breast fillets
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/95/11/2690/7388892/pew208.pdf
Reference24 articles.
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3. The relationship of razor balde shear, allo-kramer shear, warner-bratzler shear and sensory tests to changes in tenderness of broiler breast fillets;Cavitt;J. Muscle Foods,2005
4. Prediction of poultry meat tenderness using razor blade shear, Allo-Kramer shear, and sarcomere length;Cavitt;J. Food Sci.,2004
5. Reducing salt: A challenge for the meat industry;Desmond;Meat Sci,2006
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1. The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin;Food Science and Biotechnology;2020-05-03
2. Non-destructive assessment of final color and pH attributes of broiler breast fillets using visible and near-infrared hyperspectral imaging: A preliminary study;Infrared Physics & Technology;2018-08
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