Interaction of Cooking Method and Chilling Media on the Tenderness and Physical Characteristics of Broiler Breast Fillets-Reference-Cited by-同舟云学术

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Interaction of Cooking Method and Chilling Media on the Tenderness and Physical Characteristics of Broiler Breast Fillets

Published:1988-05 Issue:5 Volume:67 Page:715-719
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

DAWSON P.L.,JANKY D.M.,DUKES M.G.,THOMPSON L.D.,WOODWARD S.A.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/67/5/715/4354625/poultrysci67-0715.pdf

Reference19 articles.

1. Official Methods of Analysis,1984

2. The effect of salt brine chilling on driploss of icepacked broiler carcasses;Carpenter;Poultry Sci.,1979

3. Physical characteristics of Pectoralis superficialis from broiler carcasses chilled in either water or sodium chloride solutions under commercial conditions;Dukes;J. Food Sci.,1984

4. Physical characteristics and sensory evaluation of cooked Pectoralis superficialis from broiler carcasses chilled in water or brine solutions under commercial time and temperature conditions;Dukes;Poultry Sci.,1985

5. Unconventional meat harvesting;Hamm;Poultry Sci.,1981

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. Rinse Treatment and Oxygen Barrier Properties of Films for Improving Quality Retention in Vacuum-Skin Packaged Fresh Chicken;Journal of Food Science;2003-06

2. Effects of Sodium Bicarbonate and Potassium Chloride Drinking Water Supplementation.;Poultry Science;1991-01

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