Effect of Water Chilling on Objective Color of Bruised and Unbruised Broiler Tissue
Open Access
- 1 November 1995
- journal article
- Published by Elsevier in Poultry Science
- Vol. 74 (11) , 1894-1899
- https://doi.org/10.3382/ps.0741894
Abstract
No abstract availableKeywords
This publication has 14 references indexed in Scilit:
- Objective Color Values of Non-Frozen and Frozen Broiler Breasts and ThighsPoultry Science, 1976
- The Effect of Different Cutting Procedures on the Cooked Yield and Tenderness of Cut-Up Broiler PartsPoultry Science, 1973
- Factors affecting poultry meat color — A reviewWorld's Poultry Science Journal, 1972
- Tenderness Changes Associated with Cutting Up Poultry Shortly After Warm EviscerationPoultry Science, 1971
- Factors Affecting Turkey Meat ColorPoultry Science, 1970
- Color of Poultry Meat as Influenced by Dietary Nitrates and NitritesPoultry Science, 1969
- Color and Myoglobin Concentration in Turkey Meat as Affected by Age, Sex and StrainPoultry Science, 1968
- Weight Increase During Chilling of Broilers as Influenced by Method of Opening the Abdominal Cavity During EviscerationPoultry Science, 1960
- Effect of Scalding Temperature on Quality of Stored Frozen TurkeysPoultry Science, 1954
- INFLUENCE OF FREEZING ON COLOR OF BONES AND ADJACENT TISSUESJournal of Food Science, 1947