Effect of Post-Mortem Boning Time During Simulated Commercial Processing on the Tenderness of Broiler Breast Meat
Open Access
- 1 August 1987
- journal article
- Published by Elsevier BV in Poultry Science
- Vol. 66 (8), 1331-1333
- https://doi.org/10.3382/ps.0661331
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- The Influence of Brine Chilling on Tenderness of Hot-Boned, Chill-Boned, and Age-Boned Broiler Breast FilletsPoultry Science, 1986
- pH and Tenderness of Broiler Breast Meat Deboned Various Times After ChillingPoultry Science, 1985
- The Influence of Hot Boning Broiler Breast Muscle on pH Decline and TougheningPoultry Science, 1984
- Comparison Between Shear Values and Taste Panel Scores for Predicting Tenderness of BroilersPoultry Science, 1974
- The Effect of Different Cutting Procedures on the Cooked Yield and Tenderness of Cut-Up Broiler PartsPoultry Science, 1973
- Factors Affecting the Palatability of Poultry with Emphasis on Histological Post-mortem ChangesPublished by Elsevier BV ,1948