Effect of stunning time and polyphosphates on quality of cooked chicken breast meat

Poultry Science

Volumn 75, Issue 5, 1996, Pages 677-681

  Young, Louis L ^a   Northcutt, J K ^a,b   Lyon, C E ^a  

^a RUSSELL RESEARCH CENTER   (United States)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Meat color; Meat quality; Pinking; Polyphosphate; Stunning

Indexed keywords

POLYPHOSPHATE; TRIPHOSPHORIC ACID;

ANIMAL; ANIMAL DISEASE; ARTICLE; CHICKEN; COLOR; ELECTRICITY; EXERCISE; FEMALE; FOOD HANDLING; MALE; MEAT; PH; STANDARD; THORAX; TIME;

ANIMALS; CHICKENS; COLOR; ELECTRICITY; FEMALE; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MALE; MEAT; POLYPHOSPHATES; RESTRAINT, PHYSICAL; THORAX; TIME FACTORS;

EID: 0030137889     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.3382/ps.0750677     Document Type: Article

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