Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) Broilers-Reference-Cited by-同舟云学术

Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) Broilers

Published:1978-03 Issue:2 Volume:57 Page:417-421
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

JANKY D.M.,ARAFA A.S.,OBLINGER J.L.,KOBURGER J.A.,FLETCHER D.L.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/57/2/417/4405389/poultrysci57-0417.pdf

Reference10 articles.

1. 10th ed;A.O.A.C. Official methods of analyses,1970

2. Arafa, A. S., 1975. Microbiological, biophysical and organoleptic characteristics of poultry meat as related to postmortem treatments. Ph.D. dissertation, Mississippi State University, Starkville, MS.

3. Automatic injection of chicken parts with polyphosphate;Brotsky;Poultry Sci.,1976

4. Influence of cooking broiler meat in water on tenderness and percentage moisture;Essary;Poultry Sci.,1968

5. Tissue changes associated with chilling broilers in sodium chloride solutions;Gardner;Poultry Sci.,1967

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