Hot-Cutting of Broilers and Its Influence on Tenderness and Yield
Open Access
- 1 September 1974
- journal article
- Published by Elsevier in Poultry Science
- Vol. 53 (5) , 1668-1675
- https://doi.org/10.3382/ps.0531668
Abstract
No abstract availableKeywords
This publication has 8 references indexed in Scilit:
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- Effect of Hot Cutting and Related Factors in Commercial Broiler Processing on TendernessPoultry Science, 1972
- Effects of Eviscerating Line Trimming on Tenderness of Broiler Breast MeatPoultry Science, 1972
- Relationship of Water Binding and pH to Tenderness of Bovine MusclesJournal of Animal Science, 1969
- Tenderization of Chicken Muscle: The Stability of Alkali‐Insoluble Connective Tissue During Post‐Mortem AgingJournal of Food Science, 1969
- DEGREE OF MUSCULAR CONTRACTION AS A FACTOR IN TENDERNESS OF BEEFJournal of Food Science, 1960
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960
- PALATABILITY AND HISTOLOGICAL CHANGES OCCURRING IN NEW YORK DRESSED BROILERS HELD AT 1.7°C.(35°F.)1Journal of Food Science, 1942