EFFECTS OF TEMPERATURE-TIME COMBINATIONS ON DONENESS AND YIELDS OF WATER-COOKED BROILER THIGHS

被引：11

作者：

LYON, CE ^{[1
]}

LYON, BG ^{[1
]}

KLOSE, AA ^{[1
]}

HUDSPETH, JP ^{[1
]}

机构：

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

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb03753.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：129 / 132

页数：4

共 11 条

[1]

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[2]

DAVIES OL, 1956, DESIGN ANALYSIS INDU, P319

[3] COLOR AND MYOGLOBIN CONCENTRATION IN TURKEY MEAT AS AFFECTED BY AGE SEX AND STRAIN [J].

FRONING, GW ;

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HARTUNG, TE .

POULTRY SCIENCE, 1968, 47 (06) :1827-&

[4]

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[5] EFFECT OF ENDPOINT COOKING TEMPERATURE AND STORAGE ON COLOR OF TURKEY MEAT [J].

HELMKE, A ;

FRONING, GW .

POULTRY SCIENCE, 1971, 50 (06) :1832-&

[6] SUBJECTIVE AND OBJECTIVE METHODS FOR ESTIMATING DONENESS IN WATER-COOKED BROILER THIGHS [J].

LYON, BG ;

LYON, CE ;

KLOSE, AA .

JOURNAL OF FOOD SCIENCE, 1975, 40 (01) :133-136

[7] EFFECT OF DIFFERENT CUTTING PROCEDURES ON COOKED YIELD AND TENDERNESS OF CUT-UP BROILER PARTS [J].

LYON, CE ;

LYON, BG ;

HUDSPETH, JP .

POULTRY SCIENCE, 1973, 52 (03) :1103-1111

[8] THERMOCOUPLE PLACEMENT IN CHICKEN CARCASSES [J].

MAY, KN ;

WHITE, HD ;

RODGERS, PD .

POULTRY SCIENCE, 1961, 40 (06) :1764-&

[9]

MORAN ET, 1969, FOOD TECHNOL-CHICAGO, V23, P1077

[10] SEX AND AGE RELATED PRODUCTION EFFICIENCY, GRADES AND YIELDS WITH SMALL WHITE BROILER-FRYER TYPE TURKEY [J].

MORAN, ET ;

ORR, HL ;

LARMOND, E .

POULTRY SCIENCE, 1971, 50 (02) :411-&

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