Tenderization of chicken and turkey breasts with electrically produced hydrodynamic shockwaves

Autor:	J.K Schilling, James R. Claus, Norman G. Marriott, H. Wang, Morse B. Solomon, Susan E. Duncan
Rok vydání:	2000
Předmět:	Tenderness medicine.medical_specialty Tender breasts Animal science Chemistry medicine medicine.symptom Electric pulse skin and connective tissue diseases Food Science Surgery
Zdroj:	Meat science. 58(3)
ISSN:	0309-1740
Popis:	Eighty early deboned (45 min, post mortem) postrigor chicken breasts were exposed (24 h post mortem) to two levels (number of pulse firing networks, PFN; 45% energy) of electrically produced hydrodynamic shockwaves (HSW). In addition, 21 turkey breasts (72 h post mortem) were HSW treated (two PFN, 72% energy). Samples were water cooked in bags (78°C internal). Two PFN's were required to decrease (P
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9da8d7d482d3d9bd797def4320aef75f https://pubmed.ncbi.nlm.nih.gov/22062257 Zobrazit plný text záznamu Full Text from ScienceDirect