The Influence of Temperature on Broiler Breast Muscle Shortening and Extensibility
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/75/6/797/4508462/poultrysci75-0797.pdf
Reference21 articles.
1. Post-mortem changes in muscle;Bendall,1973
2. Biochemistry of chicken muscle as related to rigor mortis and tenderization;de Fremery;Food Res.,1960
3. Effect of post mortem temperature on chicken M. pectoralis major: Isometric tension and pH profiles;Dunn;Br. Poult. Sci.,1993
4. Effect of post mortem temperature on chicken M. pectoralis major: Muscle shortening and cooked meat tenderness;Dunn;Br. Poult. Sci.,1993
5. Uber das Auftreten der Kälteverkürzung (“Cold shortening”) in dunkler und heller Muskulatur bei Rind und Schwein;Fischer;Fleischwirtschaft,1980
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