Effect of Postmortem Electrical Stimulation On the Texture of Hot-Boned, Chill-Boned, And Age-Boned Broiler Breast Fillets
Effect of Postmortem Electrical Stimulation On the Texture of Hot-Boned, Chill-Boned, And Age-Boned Broiler Breast Fillets
Thompson, Leslie Dawn
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Hamm, R. 1982. Postmortem changes in muscle with regard to processing of hot-boned beef. Food Technol . 36:106. Harsham, A., and Deatherage, F. E. 1951. Tenderization of meat. U.S. Pat. 2,544,681. Mar. 13. [In A. M. Pearson and T. R. Dutson (1985) "Advances in Meat Research, Volume 1, Electrical Stimulation," p. 74, AVI Publishing Co., Westport, CT.] Hawrysh, Z. J., and Wolfe, F. H. 1983. Effects of low voltage electrical stimulation on mature cow carcass: Part 1--Selected quality attributes of... beef. Meat Sci. 8:119. Herring, H. K., Cassens, R. G., Suess, G. G., Brungardt, V. H., and Briskey, E. J. 1967. Tenderness and associated characteristics of stretched and contracted bovine muscles. J. Food Sci. 32:317. Honikel, K. 0., and Fischer, C. 1977. A rapid method for the detection of PSE and DFD porcine muscles. J. Food Sci. 42:1633. 85 Howard, R. D., and Judge, M. D. 1968. Comparison of sarcanere length to other predictors of beef tenderness. J. Food Sci . 33:456. Hultin, H. 0. 1976. Characteristics of muscle tissue.
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