scholarly journals Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat

1999 ◽  
Vol 78 (2) ◽  
pp. 267-271 ◽  
Author(s):  
LL Young ◽  
RJ Buhr ◽  
CE Lyon
Keyword(s):  
Electrical Stimulation ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of 3 postmortem electrical stimulation treatments on the quality of early deboned broiler breast meat

2010 ◽  
Vol 89 (8) ◽  
pp. 1737-1743 ◽  
Author(s):  
H. Zhuang ◽  
E.M. Savage ◽  
K. Lawrence
Keyword(s):  
Electrical Stimulation ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Electron microscopy of contractile bands and quality characteristics in high-voltage electrical stimulation broiler breast meat

2011 ◽  
Vol 90 (2) ◽  
pp. 486-490 ◽  
Author(s):  
T. Kahraman ◽  
A.G. Bayraktaroglu ◽  
A. Vural ◽  
G. Issa ◽  
E. Ergun
Keyword(s):  
Electron Microscopy ◽  
Electrical Stimulation ◽  
High Voltage ◽  
Quality Characteristics ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of deboning time on the quality of broiler breast meat (Pectoralis major)

2005 ◽  
Vol 7 (2) ◽  
pp. 123-128 ◽  
Author(s):  
PA Souza ◽  
LM Kodawara ◽  
ERL Pelicano ◽  
HBA Souza ◽  
A Oba ◽  
...  
Keyword(s):  
Pectoralis Major ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods

2015 ◽  
Vol 94 (6) ◽  
pp. 1379-1388 ◽  
Author(s):  
M.W. Schilling ◽  
V. Radhakrishnan ◽  
Y. Vizzier-Thaxton ◽  
K. Christensen ◽  
J.B. Williams ◽  
...  
Keyword(s):  
Atmospheric Pressure ◽  
Sensory Quality ◽  
Cooking Methods ◽  
Breast Meat ◽  
Low Atmospheric Pressure ◽  
Broiler Breast

Manipulation of Natural Antioxidants in Feed to Enhance the Oxidative Stability and Quality of Broiler Breast Meat and Nuggets

2016 ◽  
Vol 41 (1) ◽  
pp. e12849 ◽  
Author(s):  
Muhammad Sajid Arshad ◽  
Faqir Muhammad Anjum ◽  
Muhammad Issa Khan ◽  
Farhan Saeed ◽  
Ali Imran ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Natural Antioxidants ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals QUALIDADE DA CARNE DE PEITO DE FRANGOS DE CORTE SUBMETIDA A DIFERENTES PROCESSAMENTOS / QUALITY OF BROILER BREAST MEAT SUBJECTED TO DIFFERENT PROCESSING

2010 ◽  
Vol 4 (3) ◽  
pp. 184
Author(s):  
Rodrigo Garófallo GARCIA ◽  
Irenilza De Alencar NÄÄS ◽  
Fabiana Ribeiro CALDARA ◽  
Nilsa Da Silva DUARTE
Keyword(s):  
Breast Meat ◽  
Broiler Breast
Sign in / Sign up

Export Citation Format

Share Document