Research Note: The Effects of Post-Mortem Wing Restraint (Muscle Tensioning) on Tenderness of Early-Harvested Broiler Breast Meat
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/71/3/574/4348736/poultrysci71-0574.pdf
Reference20 articles.
1. A comparison of the effects of aging, conditioning, and skeletal restraint on the tenderness of mutton;Bouton;J. Food Sci.,1973
2. Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat;Dawson;Poultry Sci.,1987
3. Biochemistry of chicken muscle as related to rigor mortis and tenderization;deFremery;Food Res.,1960
4. Post mortem aging of poultry meat and its effect on the tenderness of breast muscles;Dodge;Food Technol.,1959
5. Physical characteristics of Pectoralis superficialis chilled in either water or sodium chloride solutions under commercial conditions;Dukes;J. Food Sci.,1984
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2. Post harvest technologies to deal with poultry meat toughness, with reference to spent birds;World's Poultry Science Journal;2013-09-01
3. Tenderization of Hot-boned Broiler Breast Meat by Clamping During Chilling;Poultry Science;2002-01
4. Influence of Age and Postchill Carcass Aging Duration on Chicken Breast Fillet Quality;Poultry Science;2001-06
5. Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat;Poultry Science;2001-01
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