Effects of Electrical Stunning and Hot Deboning on Broiler Breast Meat Quality
Open Access
- 1 September 1986
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 65 (9) , 1715-1719
- https://doi.org/10.3382/ps.0651715
Abstract
No abstract availableThis publication has 23 references indexed in Scilit:
- The Slaughter of Broiler ChickensWorld's Poultry Science Journal, 1984
- Meat Yields from Hot Deboned Noneviscerated BroilersPoultry Science, 1984
- The Effect of Preslaughter Temperature, Stress, Struggle and Anesthetization on Color and Textural Characteristics of Turkey MusclePoultry Science, 1978
- Broiler Blood Losses with Manual and Mechanical KillersPoultry Science, 1977
- The influence of death struggle on the rate of glycolysis in chicken breast muscleJournal of the Science of Food and Agriculture, 1974
- Emulsifying Characteristics of Prerigor and Postrigor Poultry MusclePoultry Science, 1971
- EFFECTS OF PRE‐ AND POSTMORTEM GLYCOLYSIS ON POULTRY TENDERNESSJournal of Food Science, 1970
- The Influence of Humane Slaughter on the Tenderness of Turkey MeatPoultry Science, 1961
- Variability in Tenderness Due to StrugglingPoultry Science, 1960
- The Effects of Time Interval between Slaughter and Freezing on Toughness of FryersPoultry Science, 1958