Effects of Mechanical Tenderization with Sodium Chloride and Polyphosphates on Sensory Attributes and Shear Values of Hot-Stripped Broiler Breast Meat
Open Access
- 31 August 1986
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 65 (9) , 1702-1707
- https://doi.org/10.3382/ps.0651702
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
- Effects of Salt Brine Chilling and Hot Boning on Tenderness of Canned Fowl Light MeatPoultry Science, 1984
- The Influence of Marination, Weight, and Cooking Technique on Tenderness of BroilersPoultry Science, 1984
- Meat Yields from Hot Deboned Noneviscerated BroilersPoultry Science, 1984
- Effects of Salt and Phosphate Treatments on Deboned Meat from Light and Heavy FowlPoultry Science, 1983
- EFFECT OF BRINING AND COOKING PROCEDURE ON TENDERNESS OF SPENT HENSJournal of Food Science, 1977
- The Effect of Different Cutting Procedures on the Cooked Yield and Tenderness of Cut-Up Broiler PartsPoultry Science, 1973
- Effect of Hot Cutting and Related Factors in Commercial Broiler Processing on TendernessPoultry Science, 1972
- Tenderness Changes Associated with Cutting Up Poultry Shortly After Warm EviscerationPoultry Science, 1971
- The Cooking of Fowl with Various Salts for Precooked Poultry ProductsPoultry Science, 1961
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960