Research Note: Effect of Postmortem Aging Temperature on Sarcomere Length and Tenderness of Broiler Pectoralis major
Open Access
- 1 November 1989
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 68 (11) , 1588-1591
- https://doi.org/10.3382/ps.0681588
Abstract
No abstract availableThis publication has 9 references indexed in Scilit:
- Effect of Aging Temperature on Broiler Breast MeatPoultry Science, 1988
- pH and Tenderness of Broiler Breast Meat Deboned Various Times After ChillingPoultry Science, 1985
- Comparison of methods for measuring sarcomere length in beef semitendinosus muscleMeat Science, 1981
- EFFECT OF ELECTRICAL STUNNING ON POSTMORTEM BIOCHEMICAL CHANGES AND TENDERNESS IN BROILER BREAST MUSCLEJournal of Food Science, 1979
- EFFECT OF TEMPERATURE DURING POST‐MORTEM GLYCOLYSIS AND DEPHOSPHORYLATION OF HIGH ENERGY PHOSPHATES ON POULTRY MEAT TENDERNESSJournal of Food Science, 1971
- A “Cold Shortening” Effect in Avian MuscleJournal of Food Science, 1969
- Relationships Among Shear Values, Sarcomere Lengths and Cooling Procedures in TurkeysJournal of Food Science, 1968
- Studies in Meat Tenderness. III. The Effects of Cold Shortening on TendernessJournal of Food Science, 1966
- BIOCHEMISTRY OF CHICKEN MUSCLE AS RELATED TO RIGOR MORTIS AND TENDERIZATIONaJournal of Food Science, 1960