The Effect of Different Cutting Procedures on the Cooked Yield and Tenderness of Cut-Up Broiler Parts
Open Access
- 1 May 1973
- journal article
- Published by Elsevier in Poultry Science
- Vol. 52 (3) , 1103-1111
- https://doi.org/10.3382/ps.0521103
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUTJournal of Food 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