Sensory evaluation of breast fillets from argon‐stunned and electrically‐stimulated broiler carcases processed under commercial conditions
- 1 December 1992
- journal article
- Published by Taylor & Francis in British Poultry Science
- Vol. 33 (5) , 963-971
- https://doi.org/10.1080/00071669208417540
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
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- Efficiency of bleeding of broilers after gaseous or electrical stunningPublished by Wiley ,1991
- Effect of electrical and gaseous stunning on the carcase and meat quality of broilersBritish Poultry Science, 1990
- Influence of post‐mortem treatments on turkey and chicken meat textureInternational Journal of Food Science & Technology, 1989
- Effects of acidosis on tension development in mammalian skeletal muscleMuscle & Nerve, 1987
- The influence of death struggle on the rate of glycolysis in chicken breast muscleJournal of the Science of Food and Agriculture, 1974