Tenderizing Spent Fowl Meat with Calcium Chloride. 2. The Role of Delayed Application and Ionic Strength

Poultry Science

Volumn 76, Issue 3, 1997, Pages 538-542

  Nurmahmudi, ^a,b   Veeramuthu, G J ^a   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY SYSTEM   (United States)

^b AGENCY FOR THE ASSESSMENT AND APPLICATION OF TECHNOLOGY BPPT   (Indonesia)

Author keywords

Calcium; Meat; Spent fowl; Tenderness; Tumbling

Indexed keywords

GALLIFORMES;

CALCIUM CHLORIDE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CADAVER; CHEMISTRY; CHICKEN; DOSE RESPONSE; DRUG EFFECT; FEMALE; FOOD HANDLING; MEAT; METHODOLOGY; OSMOLARITY; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD; TIME;

ANIMALS; CALCIUM CHLORIDE; CHICKENS; DOSE-RESPONSE RELATIONSHIP, DRUG; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; MEAT; MUSCLE, SKELETAL; OSMOLAR CONCENTRATION; POSTMORTEM CHANGES; SODIUM CHLORIDE; TIME FACTORS;

EID: 0031092439     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.3.538     Document Type: Article

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