RESEARCH NOTE - EFFECT OF POSTMORTEM AGING TEMPERATURE ON SARCOMERE-LENGTH AND TENDERNESS OF BROILER PECTORALIS-MAJOR

被引:16
作者
BILGILI, SF [1 ]
EGBERT, WR [1 ]
HUFFMAN, DL [1 ]
机构
[1] AUBURN UNIV,ALABAMA AGR EXPT STN,DEPT ANIM & DAIRY SCI,AUBURN,AL 36849
关键词
D O I
10.3382/ps.0681588
中图分类号
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号
0905 [畜牧学];
摘要
引用
收藏
页码:1588 / 1591
页数:4
相关论文
共 14 条
[1]
Cochran W.G., 1957, EXPT DESIGN
[2]
DE FREMERY DONALD, 1960, FOOD RES, V25, P73
[3]
DODGE JW, 1960, FOOD TECHNOL-CHICAGO, V14, P43
[4]
DODGE JW, 1959, FOOD TECHNOL-CHICAGO, V13, P81
[6]
LEE YB, 1978, J FOOD SCI, V43, P1613
[7]
EFFECT OF ELECTRICAL STUNNING ON POSTMORTEM BIOCHEMICAL-CHANGES AND TENDERNESS IN BROILER BREAST MUSCLE [J].
LEE, YB ;
HARGUS, GL ;
WEBB, JE ;
RICKANSRUD, DA ;
HAGBERG, EC .
JOURNAL OF FOOD SCIENCE, 1979, 44 (04) :1121-&
[8]
PH AND TENDERNESS OF BROILER BREAST MEAT DEBONED VARIOUS TIMES AFTER CHILLING [J].
LYON, CE ;
HAMM, D ;
THOMSON, JE .
POULTRY SCIENCE, 1985, 64 (02) :307-310
[9]
STUDIES IN MEAT TENDERNESS .3. EFFECTS OF COLD SHORTENING ON TENDERNESS [J].
MARSH, BB ;
LEET, NG .
JOURNAL OF FOOD SCIENCE, 1966, 31 (03) :450-&
[10]
MAY KN, 1962, FOOD TECHNOL-CHICAGO, V16, P72