Tenderizing Spent Fowl Meat with Calcium Chloride. 1. Effects of Delivery Method and Tumbling

Poultry Science

Volumn 76, Issue 3, 1997, Pages 534-537

  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 CHLORIDE;

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

ANIMALS; CALCIUM CHLORIDE; CHICKENS; DOSE-RESPONSE RELATIONSHIP, DRUG; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; MEAT; MUSCLE, SKELETAL; TEMPERATURE; TIME FACTORS;

EID: 0031092856     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.3.534     Document Type: Article

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