Research Note: Effect of Electrical Stunning and Hot Boning on Broiler Breast Meat Characteristics
Open Access
- 1 April 1988
- journal article
- Published by Elsevier BV in Poultry Science
- Vol. 67 (4), 674-676
- https://doi.org/10.3382/ps.0670674
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- The Influence of Hot Boning Broiler Breast Muscle on pH Decline and TougheningPoultry Science, 1984
- EFFECT OF ELECTRICAL STUNNING ON POSTMORTEM BIOCHEMICAL CHANGES AND TENDERNESS IN BROILER BREAST MUSCLEJournal of Food Science, 1979
- Functional properties of soy proteinsJournal of Oil & Fat Industries, 1979
- A comparison of shortening and Z line degradation in post‐mortem bovine, porcine, and rabbit muscleJournal of Anatomy, 1970
- Red and White Fiber Content and Associated Post‐Mortem Properties of Seven Porcine MusclesJournal of Food Science, 1965
- Water Content of Meats, Determination of Water-Holding Capacity of Fresh MeatsJournal of Agricultural and Food Chemistry, 1958