The Influence of Humane Slaughter on the Tenderness of Turkey Meat-Reference-Cited by-同舟云学术

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The Influence of Humane Slaughter on the Tenderness of Turkey Meat

Published:1961-07 Issue:4 Volume:40 Page:921-924
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Goodwin T.L.,Mickelberry W.C.,Stadelman W.J.

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/40/4/921/4442297/poultrysci40-0921.pdf

Reference5 articles.

1. Studies on tenderness evaluation;Dodge;Poultry Sci.,1960

2. Carbon dioxide immobilization of turkeys before slaughter;Drewniak;United States Department of Agriculture,1955

3. Canadian studies on electrical methods of killing poultry;Rose;U. S. Egg Poultry Mag.,1939

4. Statistical Methods, Fifth Edition;Snedecor,1957

5. Some factors affecting tenderness of poultry meat. A thesis, Ph.D.;Wise,1960

Cited by 26 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of electrical and mechanical stunning on bleeding, instrumental properties and sensory meat quality in rabbits;Meat Science;2014-10

2. Length of incubation and hatchling body weight in quail selected for reduced or exaggerated adrenocortical responsiveness to brief restraint;British Poultry Science;2009-03

3. Electrical Stunning, Hot Boning, and Quality of Chicken Breast Meat;Poultry Science;2001-04

4. The use of halothane gas to identify turkeys prone to developing pale, exudative meat when transported before slaughter;Poultry Science;2000-05

5. Effects of stunning duration on quality characteristics of early deboned chicken fillets;Poultry Science;1997-07

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