A COMPARISON OF BRINED AND UNBRINED PAIRED BROILER CARCASS-HALVES FOR TENDERNESS

被引：13

作者：

JANKY, DM ^{[1
]}

KOBURGER, JA ^{[1
]}

OBLINGER, JL ^{[1
]}

机构：

[1] UNIV FLORIDA,DEPT FOOD SCI & HUMAN NUTR,FLORIDA AGR EXPTL STN,GAINESVILLE,FL 32611

来源：

POULTRY SCIENCE | 1982年 / 61卷 / 04期

关键词：

D O I：

10.3382/ps.0610716

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：716 / 718

页数：3

共 8 条

[1] EFFECT OF SALT BRINING AND COOKING PROCEDURE ON TENDERNESS AND MICROBIOLOGY OF SMOKED CORNISH GAME HENS [J].

JANKY, DM ;

KOBURGER, JA ;

OBLINGER, JL ;

RILEY, PK .

POULTRY SCIENCE, 1976, 55 (02) :761-764

[2] SENSORY AND MICROBIOLOGICAL EVALUATION OF SMOKED CORNISH GAME HENS [J].

JANKY, DM ;

OBLINGER, JL ;

KOBURGER, JA .

POULTRY SCIENCE, 1975, 54 (06) :1942-1945

[3] SENSORY, PHYSICAL, AND MICROBIOLOGICAL COMPARISON OF BRINE-CHILLED, WATER-CHILLED, AND HOT-PACKAGED (NO CHILL) BROILERS [J].

JANKY, DM ;

ARAFA, AS ;

OBLINGER, JL ;

KOBURGER, JA ;

FLETCHER, DL .

POULTRY SCIENCE, 1978, 57 (02) :417-421

[4] EFFECT OF SALT CONCENTRATION AND BRINING TIME ON ORGANOLEPTIC CHARACTERISTICS OF SMOKED BROILER BREEDER HENS [J].

JANKY, DM ;

OBLINGER, JL ;

KOBURGER, JA .

POULTRY SCIENCE, 1978, 57 (01) :116-118

[5] EFFECT OF BRINING AND COOKING PROCEDURE ON TENDERNESS OF SPENT HENS [J].

OBLINGER, JL ;

JANKY, DM ;

KOBURGER, JA .

JOURNAL OF FOOD SCIENCE, 1977, 42 (05) :1347-1348

[6] EFFECT OF WATER SOAKING, BRINING AND COOKING PROCEDURE ON TENDERNESS OF BROILERS [J].

OBLINGER, JL ;

JANKY, DM ;

KOBURGER, JA .

POULTRY SCIENCE, 1976, 55 (04) :1494-1497

[7] COMPARISON BETWEEN SHEAR VALUES AND TASTE PANEL SCORES FOR PREDICTING TENDERNESS OF BROILERS [J].

SIMPSON, MD ;

GOODWIN, TL .

POULTRY SCIENCE, 1974, 53 (06) :2042-2046

[8]

STEEL R. G. D., 1960, PRINCIPLES PROCEDURE

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