Tenderizing Spent Fowl Meat with Calcium Chloride. 4. Improved Oxidative Stability and the Effects of Additional Aging

Poultry Science

Volumn 76, Issue 3, 1997, Pages 548-551

  Woods, K L ^a   Rhee, K S ^b   Sams, A R ^a  

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

^b TEXAS A AND M UNIVERSITY   (United States)

Author keywords

Calcium; Oxidation; Sodium; Spent fowl; Tenderness

Indexed keywords

GALLIFORMES;

CALCIUM CHLORIDE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; CADAVER; CHICKEN; DRUG EFFECT; FEMALE; FOOD HANDLING; FOOD PRESERVATION; MEAT; METABOLISM; METHODOLOGY; OXIDATION REDUCTION REACTION; SARCOMERE; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME; ULTRASTRUCTURE;

ANIMALS; CALCIUM CHLORIDE; CHICKENS; FEMALE; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; MEAT; MUSCLE, SKELETAL; OXIDATION-REDUCTION; POSTMORTEM CHANGES; SARCOMERES; SODIUM CHLORIDE; TEMPERATURE; TIME FACTORS;

EID: 0031093767     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/76.3.548     Document Type: Article

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