Effect of Muscle pH and Calcium Content on Quality of Pre‐and Postrigor Chicken Breast Muscle
- 1 September 1989
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 54 (5) , 1155-1157
- https://doi.org/10.1111/j.1365-2621.1989.tb05944.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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- PREVENTION OF TOUGHENING OF CHICKEN BREAST MUSCLE CUT IMMEDIATELY AFTER SLAUGHTER BY CONTROL OF pH DECLINEJournal of Food Science, 1979
- Effect of Hot Cutting and Related Factors in Commercial Broiler Processing on TendernessPoultry Science, 1972
- Biochemistry Of Meat HydrationPublished by Elsevier ,1961