THE INFLUENCE OF HOT BONING BROILER BREAST MUSCLE ON PH DECLINE AND TOUGHENING

被引：74

作者：

STEWART, MK

FLETCHER, DL

HAMM, D

THOMSON, JE

机构：

[1] UNIV GEORGIA,DEPT POULTRY SCI,ATHENS,GA 30602

[2] USDA ARS,RICHARD B RUSSELL AGR RES CTR,ATHENS,GA 30613

来源：

POULTRY SCIENCE | 1984年 / 63卷 / 10期

关键词：

D O I：

10.3382/ps.0631935

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：1935 / 1939

页数：5

共 11 条

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[4] EFFECT OF HOT CUTTING AND RELATED FACTORS IN COMMERCIAL BROILER PROCESSING ON TENDERNESS [J].

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SAYRE, RN ;

DEFREMER.D ;

POOL, MF .

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[5]

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[6]

LOWE B, 1948, ADV FOOD RES I, P232

[7] PREVENTION OF TOUGHENING OF CHICKEN BREAST MUSCLE CUT IMMEDIATELY AFTER SLAUGHTER BY CONTROL OF PH DECLINE [J].

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LILYBLADE, AL .

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[8]

POOL MF, 1959, FOOD TECHNOL-CHICAGO, V13, P25

[9]

ROSENBAUM MS, 1983, PEDIATRICS, V71, P359

[10]

SMITH MC, 1969, J FOOD SCI, V35, P42

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