Tenderizing Spent Fowl Meat with Calcium Chloride. 3. Biochemical Characteristics of Tenderized Breast Meat

Poultry Science

Volumn 76, Issue 3, 1997, Pages 543-547

  Nurmahmudi, ^a,b   Sams, A R ^a  

^a TEXAS A AND M UNIVERSITY   (United States)

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

Author keywords

Calcium; Fowl; Meat; Tenderness; Tumbling

Indexed keywords

GALLIFORMES;

CALCIUM; CALCIUM CHLORIDE; CALPAIN; COLLAGEN; PROTEINASE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; DRUG EFFECT; ENZYME ACTIVATION; FEMALE; FOOD HANDLING; MEAT; METABOLISM; METHODOLOGY; PHYSIOLOGY; SARCOMERE; SKELETAL MUSCLE; STANDARD; ULTRASTRUCTURE;

ANIMALS; CALCIUM; CALCIUM CHLORIDE; CALPAIN; CHICKENS; COLLAGEN; ENDOPEPTIDASES; ENZYME ACTIVATION; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; MEAT; MUSCLE, SKELETAL; SARCOMERES; SODIUM CHLORIDE;

EID: 0031092826     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.3.543     Document Type: Article

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