Effects of Sex, Size and Time of Cutting on Processing Yields and Tenderness of Broilers
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/52/4/1348/4326542/poultrysci52-1348.pdf
Reference7 articles.
1. Tenderness changes associated with cutting up poultry shortly after warm evisceration;Klose;Poultiy Sci.,1971
2. Effect of hot-cutting and related factors in commercial broiler processing on tenderness;Klose;Poultry Sci.,1972
3. Meat tenderness in the avian species;Marion;World's Poultry Sci. J.,1967
4. Influence of strain on yield of commercial parts from the chicken broiler carcass;Moran;Poultry Sci.,1970
5. The effects of varying levels of hydrolyzed animal and vegetable fat upon growth and carcass characteristics of broilers;Quarles;Poultry Sci.,1968
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