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Post-rigor shortening and cold shortening in chicken M. pectoralis major and their influence on cooked meat tenderness.

Author(s) : DUNN A. A., TOLLAND E. L. C., KILPATRICK D. J., GAULT N. F. S.

Summary

A study of correlations between isometric tension and pH, according to storage temperature (0 to 40 deg C) of the Pectoralis muscle. A parallel analysis shows that the shortening intensity influences the tenderness of poultry meat, post mortem.

Details

  • Original title: Post-rigor shortening and cold shortening in chicken M. pectoralis major and their influence on cooked meat tenderness.
  • Record ID : 1995-0321
  • Languages: English
  • Publication date: 1993
  • Source: Source: INRA, Symp. eur. Qual. Viande Volaille, Tours
    vol. 1; 223-233; 16 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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