A Comparison of Brined and Unbrined Paired Broiler Carcass-Halves for Tenderness
Open Access
- 1 April 1982
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 61 (4) , 716-718
- https://doi.org/10.3382/ps.0610716
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Sensory, Physical, and Microbiological Comparison of Brine-Chilled, Water-chilled, and Hot-packaged (No Chill) BroilersPoultry Science, 1978
- The Effect of Salt Concentration and Brining Time on Organoleptic Characteristics of Smoked Broiler Breeder HensPoultry Science, 1978
- EFFECT OF BRINING AND COOKING PROCEDURE ON TENDERNESS OF SPENT HENSJournal of Food Science, 1977
- The Effect of Water Soaking, Brining and Cooking Procedure on Tenderness of BroilersPoultry Science, 1976
- Effect of Salt Brining and Cooking Procedure on Tenderness and Microbiology of Smoked Cornish Game HensPoultry Science, 1976
- Sensory and Microbiological Evaluation of Smoked Cornish Game HensPoultry Science, 1975
- Comparison Between Shear Values and Taste Panel Scores for Predicting Tenderness of BroilersPoultry Science, 1974