Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions-Reference-Cited by-同舟云学术

Improvement of chilling efficiency and meat tenderness of broiler carcasses using subzero saline solutions

Published:2019-09 Issue:9 Volume:98 Page:4190-4195
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Metheny M M,Lee H C,Viliani S,Bennett D C,Hurley S,Kang I

Funder

Agricultural Research Institute at California Polytechnic State University

Foster Farms

Publisher

Elsevier BV

Subject

Animal Science and Zoology,General Medicine

Link

http://academic.oup.com/ps/article-pdf/98/9/4190/29184316/pez154.pdf

Reference35 articles.

1. Official Methods of Analysis of AOAC International;AOAC,2016

2. Bilgili S. F. 2011. Use of salt in carcass chilling. Poultry Science, Auburn University. Accessed on August 1, 2018. http://poul.auburn.edu/wp-content/uploads/sites/13/2014/09/WOGSAPR11.pdf.

3. Effect of postmortem aging temperature on sarcomere length and tenderness of broiler pectoralis major.;Bilgili;Poult. Sci.,1989

4. Brown G. 2003. Consumers speak about chicken: Market survey results. Accessed on August 1, 2018. http://www.nationalchickencouncil.com.

5. The effect of salt brine chilling on driploss of ice packed broiler carcasses.;Carpenter;Poult. Sci.,1979

Cited by 11 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. Effects of proteases inactivation on textural quality of yellow-feathered chicken meat and the possible mechanism based on myofibrillar protein;Food Control;2024-12

2. The effect of electron beam irradiation combined with slurry ice on physicochemical parameters and bacterial communities of shrimp (Litopenaeus vannamei) during refrigerated storage;Food Control;2024-04

3. Subzero saline chilling with or without prechilling in icy water improved chilling efficiency and meat tenderness of broiler carcasses;Poultry Science;2023-11

4. Modified Atmosphere Packaging of Chicken Thigh Meat: Physicochemical and Sensory Characteristics during the Frozen Storage Period;Journal of Food Quality;2022-05-02

5. Effects of hot water spray and sub-zero saline chilling on bacterial decontamination of broiler carcasses;Poultry Science;2022-03