The Influence of Hot Boning Broiler Breast Muscle on pH Decline and Toughening
Authors:
Open Access
- 1 October 1984
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 63 (10) , 1935-1939
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- PREVENTION OF TOUGHENING OF CHICKEN BREAST MUSCLE CUT IMMEDIATELY AFTER SLAUGHTER BY CONTROL OF pH DECLINEJournal of Food Science, 1979
- Effect of Hot Cutting and Related Factors in Commercial Broiler Processing on TendernessPoultry Science, 1972
- EFFECT OF TEMPERATURE DURING POST‐MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESSJournal of Food Science, 1971
- A “Cold Shortening” Effect in Avian MuscleJournal of Food Science, 1969
- Rate of Rigor Mortis Development in Relation to Tenderness of Chicken MusclePoultry Science, 1959