scholarly journals Tenderization of Hot-boned Broiler Breast Meat by Clamping During Chilling

2002 ◽  
Vol 81 (1) ◽  
pp. 121-125 ◽  
Author(s):  
J.A. Cason ◽  
C.E. Lyon ◽  
J.A. Dickens
Keyword(s):  
Breast Meat ◽  
Broiler Breast

scholarly journals Effects of Post-Mortem Wing Restraint on the Development of Rigor and Tenderness of Broiler Breast Meat

1989 ◽  
Vol 68 (2) ◽  
pp. 238-243 ◽  
Author(s):  
C.M. PAPA ◽  
C.E. LYON ◽  
D.L. FLETCHER
Keyword(s):  
Post Mortem ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Effect of Feed Withdrawal on Yields, Muscle pH, and Texture of Broiler Breast Meat

1991 ◽  
Vol 70 (4) ◽  
pp. 1020-1025 ◽  
Author(s):  
C.E. LYON ◽  
C.M. PAPA ◽  
R.L. WILSON
Keyword(s):  
Breast Meat ◽  
Feed Withdrawal ◽  
Muscle Ph ◽  
Broiler Breast

scholarly journals Consumer attitudes and preferences regarding pale, soft, and exudative broiler breast meat

2012 ◽  
Vol 21 (3) ◽  
pp. 502-507 ◽  
Author(s):  
A.A. Droval ◽  
V.T. Benassi ◽  
A. Rossa ◽  
S.H. Prudencio ◽  
F.G. Paião ◽  
...  
Keyword(s):  
Consumer Attitudes ◽  
Breast Meat ◽  
Broiler Breast

scholarly journals Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

2017 ◽  
Vol 54 (3) ◽  
pp. 253-261 ◽  
Author(s):  
Pensiri Kaewthong ◽  
Kriangkrai Waiyagan ◽  
Saowakon Wattanachant
Keyword(s):  
Digital Camera ◽  
Water Holding Capacity ◽  
Imaging Analysis ◽  
Breast Meat ◽  
Broiler Breast ◽  
Water Holding

Technical Notes: Tenderness and Its Variation of Broiler Breast Meat Harvested from Electrically Stimulated Carcasses

1994 ◽  
Vol 37 (1) ◽  
pp. 223-225 ◽  
Author(s):  
Y. Li ◽  
T. J. Siebenmorgen ◽  
C. L. Griffis ◽  
R. E. Wolfe ◽  
R. L. Dake ◽  
...  
Keyword(s):  
Breast Meat ◽  
Broiler Breast

Biochemical and sensorial evaluation of intact and boned broiler breast meat tenderness during ageing

2007 ◽  
Vol 104 (4) ◽  
pp. 1618-1621 ◽  
Author(s):  
P KRIESE ◽  
A SOARES ◽  
P GUARNIERI ◽  
S PRUDENCIO ◽  
E IDA ◽  
...  
Keyword(s):  
Meat Tenderness ◽  
Breast Meat ◽  
Sensorial Evaluation ◽  
Broiler Breast
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