The Relationship of Objective Shear Values and Sensory Tests to Changes in Tenderness of Broiler Breast Meat
Open Access
- 1 August 1990
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 69 (8) , 1420-1427
- https://doi.org/10.3382/ps.0691420
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
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- Effects of Mechanical Tenderization with Sodium Chloride and Polyphosphates on Sensory Attributes and Shear Values of Hot-Stripped Broiler Breast MeatPoultry Science, 1986
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