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Journal of Applied Poultry Research
Volumn 7, Issue 1, 1998, Pages 99-103
The influence of commercial-scale electrical stimulation on tenderness, breast meat yield, and production costs
Author keywords

Commercial implementation; Cost savings; Early deboning; Electrical stimulation; Tenderness; Yield
Indexed keywords

EID: 0032382269     PISSN: 10566171     EISSN: None     Source Type: Journal    
DOI: 10.1093/japr/7.1.99     Document Type: Article
Times cited : (21)
References (11)
  • 1
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    • Lyon, C.E., D. Hamm, and J.E. Thompson, 1985. pH and tenderness of broiler breast meat deboned various times after chilling. Poultry Sci. 64:307-310.
    • (1985) Poultry Sci. , vol.64 , pp. 307-310
    • Lyon, C.E.1    Hamm, D.2    Thompson, J.E.3
  • 2
    • 0001543544 scopus 로고
    • Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat
    • Dawson, P.L., D.M. Janky, M.G. Dukes, L.D. Thompson, and S.A. Woodward, 1987. Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat. Poultry Sci. 66:1331-1333.
    • (1987) Poultry Sci. , vol.66 , pp. 1331-1333
    • Dawson, P.L.1    Janky, D.M.2    Dukes, M.G.3    Thompson, L.D.4    Woodward, S.A.5
  • 3
    • 0346468206 scopus 로고
    • It takes tough discipline to make tender chicken!
    • Goodwin, T.L., 1984. It takes tough discipline to make tender chicken! Broiler Ind. 9:43-44.
    • (1984) Broiler Ind. , vol.9 , pp. 43-44
    • Goodwin, T.L.1
  • 4
    • 0041778004 scopus 로고
    • Broiler industry in the year 2000
    • Shelton, T., 1985. Broiler industry in the year 2000. Broiler Ind. 48(11):36.
    • (1985) Broiler Ind. , vol.48 , Issue.11 , pp. 36
    • Shelton, T.1
  • 5
    • 0002447925 scopus 로고
    • Electrical stimulation at commercial line speeds
    • Sams, A.R., 1994. Electrical stimulation at commercial line speeds. Broiler Ind. 57(12):18.
    • (1994) Broiler Ind. , vol.57 , Issue.12 , pp. 18
    • Sams, A.R.1
  • 6
    • 0000905036 scopus 로고
    • The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat
    • Lyon, C.E. and B.G. Lyon, 1990. The relationship of objective shear values and sensory tests to changes in tenderness of broiler breast meat. Poultry Sci. 69:1420-1427.
    • (1990) Poultry Sci. , vol.69 , pp. 1420-1427
    • Lyon, C.E.1    Lyon, B.G.2
  • 7
    • 0001204288 scopus 로고
    • Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness
    • Lyon, C.E. and B.G. Lyon, 1991. Shear value ranges by Instron Warner-Bratzler and single-blade Allo-Kramer devices that correspond to sensory tenderness. Poultry Sci. 70:188-191.
    • (1991) Poultry Sci. , vol.70 , pp. 188-191
    • Lyon, C.E.1    Lyon, B.G.2
  • 8
    • 0000546624 scopus 로고
    • Electrical stimulation and high temperature conditioning of broiler carcasses
    • Sams, A.R., 1990. Electrical stimulation and high temperature conditioning of broiler carcasses. Poultry Sci. 69:1781-1786.
    • (1990) Poultry Sci. , vol.69 , pp. 1781-1786
    • Sams, A.R.1
  • 10
    • 3042999490 scopus 로고    scopus 로고
    • Baader North America Corp., Fort Myers, FL
    • Baader Model 624. Baader North America Corp., Fort Myers, FL.
    • Baader Model 624
  • 11
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    • A reevaluation of the tenderness/toughness threshold shear value as affected by cooking method, deboning time, and laboratory
    • Abs
    • Sams, A.R. and E.M. Hirschler, 1994. A reevaluation of the tenderness/toughness threshold shear value as affected by cooking method, deboning time, and laboratory. Poultry Sci. 73:159 (Abs).
    • (1994) Poultry Sci. , vol.73 , pp. 159
    • Sams, A.R.1    Hirschler, E.M.2

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.