Research Note: Effect of Electrical Stunning and Hot Boning on Broiler Breast Meat Characteristics
Open Access
- 1 April 1988
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 67 (4) , 674-676
- https://doi.org/10.3382/ps.0670674
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
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- The Influence of Hot Boning Broiler Breast Muscle on pH Decline and TougheningPoultry Science, 1984
- Applicability of the Denver Prescreening Developmental Questionnaire in a Low-Income PopulationPediatrics, 1983
- 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