ShareEffects of postmortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
Author(s) : LESIAK M. T., OLSON D. G., LESIAK C. A., AHN D. U.
Type of article: Article
Details
- Original title: Effects of postmortem time before chilling and chilling temperatures on water-holding capacity and texture of turkey breast muscle.
- Record ID : 1998-1758
- Languages: English
- Source: Br. Poult. Sci. - vol. 76 - n. 3
- Publication date: 1997/03
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
- Themes: Poultry
- Keywords: Poultry; Muscle; Meat; Texture; Water content; Temperature; Chilling; Turkey (poultry)
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Effects of postmortem temperature and time on t...
- Author(s) : LESIAK M. T., OLSON D. G., LESIAK C. A., AHN D. U.
- Date : 1996
- Languages : English
- Source: Meat Sci. - vol. 43 - n. 1
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- Author(s) : JONES J. M., ROONEY C. C.
- Date : 1982/02
- Languages : English
- Source: J. Food Technol. - vol. 17 - n. 1
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CURING OF MECHANICALLY DEBONED MEAT OBTAINED FR...
- Author(s) : MROCZEK J., SLOWINSKI M.
- Date : 1983
- Languages : Polish
- Source: Med. weter. - vol. 39 - n. 5
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- Author(s) : BABJI A. S., FRONING G. W., NGOKA D. A.
- Date : 1982/10
- Languages : English
- Source: Br. Poult. Sci. - vol. 61 - n. 10
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Microbial characteristics of flaked and colour-...
- Author(s) : PRUETT W. P. Jr, GRAHAM P. P., MARCY J. A., et al.
- Date : 1992/05
- Languages : English
- Source: Ital. J. Food Sci. - vol. 57 - n. 3
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