Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current

Autor: Petri A. Papinaho, Daniel L. Fletcher, Hannu J. Rita

Publikováno v: Agricultural and Food Science, Vol 5, Iss 1 (2008)
Agricultural and Food Science, Vol 5, Iss 1 (1996)
Agricultural and Food Science

Experiments were conducted to determine the relationships between deboning time and broiler breast meat quality, as determined by objective meat tenderness, pH, color and cooking loss. All birds were processed in a European commercial processing plan

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e87780a17da14fc203150f05c67d72c5
https://journal.fi/afs/article/view/5508