Early postmortem carcass trim effects on the tenderness of broiler breast fillets-Reference-Cited by-同舟云学术

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Early postmortem carcass trim effects on the tenderness of broiler breast fillets

Published:2005-06 Issue:6 Volume:84 Page:951-954
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Castaneda M.P.,Hirschler E.M.,Sams A.R.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/84/6/951/4545463/poultrysci84-0951.pdf

Reference15 articles.

1. Effect of post-mortem boning times during simulated commercial processing on the tenderness of broiler breast meat;Dawson;Poult. Sci.,1987

2. Broiler downgrades;Goodwin;Arkansas Farm Res.,1978

3. It takes tough discipline to make tender chicken;Goodwin;Broiler Ind.,1984

4. Conversion of muscle to meat and development of meat quality;Hedrick,1994

5. Cold induced toughness of meat;Locker,1985

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1. Modern aspects of contact dermatitis in industrial poultry farming;Naukovij vìsnik veterinarnoï medicini;2021-12-09

2. Genome-Wide Association Study Identifies Genomic Loci Affecting Filet Firmness and Protein Content in Rainbow Trout;Frontiers in Genetics;2019-05-03

3. Screening Genes Related to Breast Blister (Keel Cyst) in Chicken by Delta Differential Display;Asian Journal of Animal and Veterinary Advances;2012-09-15

4. Pre-slaughter handling and slaughtering factors influencing poultry product quality;World's Poultry Science Journal;2010-03-01

5. Effects of environmental factors on breast blister incidence, growth performance, and some biochemical indexes in broilers;Journal of Applied Poultry Research;2009-12

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