EFFECT OF DIFFERENT CUTTING PROCEDURES ON COOKED YIELD AND TENDERNESS OF CUT-UP BROILER PARTS

被引：20

作者：

LYON, CE ^{[1
]}

LYON, BG ^{[1
]}

HUDSPETH, JP ^{[1
]}

机构：

[1] USDA,ARS,RICHARD B RUSSELL AGR RES CTR,ANIM PROD LAB,POB 5677,ATHENS,GA 30604

来源：

关键词：

D O I：

10.3382/ps.0521103

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1103 / 1111

页数：9

共 9 条

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[2] HARSHAW HM, 1943, US EGG POULTRY MAGAZ, V49, P432
[3] WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUT
HUDSPETH, JP
LYON, CE
LYON, BG
MERCURI, AJ
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (01) : 145 - 150
[4] EFFECT OF HOT CUTTING AND RELATED FACTORS IN COMMERCIAL BROILER PROCESSING ON TENDERNESS
KLOSE, AA
SAYRE, RN
DEFREMER.D
POOL, MF
[J]. POULTRY SCIENCE, 1972, 51 (02) : 634 - &
[5] TENDERNESS CHANGES ASSOCIATED WITH CUTTING UP POULTRY SHORTLY AFTER WARM EVISCERATION
KLOSE, AA
SAYRE, RN
POOL, MF
[J]. POULTRY SCIENCE, 1971, 50 (02) : 585 - &
[6] MORAN E T JR, 1969, Food Technology, V23, P91
[7] NEWELL GW, 1954, POULTRY SCI, V33, P1074
[8] STEEL PGD, 1964, PRINCIPLES PROCEDURE
[9] WALTERS RE, 1963, 604 USDA AGR MARK SE