Effect of polyphosphate treatment and electrical stimulation on postchill changes in quality of broiler breast meat

Poultry Science

Volumn 78, Issue 2, 1999, Pages 267-271

  Young, Louis L ^a   Buhr, R J ^a   Lyon, C E ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Electrical stimulation; Meat quality; Moisture binding; Phosphate; Poultry meat

Indexed keywords

POLYPHOSPHATE;

ANIMAL; ARTICLE; CHICKEN; COOKING; ELECTROSTIMULATION; FEMALE; FOOD HANDLING; MALE; MEAT; METHODOLOGY; PH; PHYSIOLOGY; SKELETAL MUSCLE; STANDARD;

ANIMALS; CHICKENS; COOKERY; ELECTRIC STIMULATION; FEMALE; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MALE; MEAT; MUSCLE, SKELETAL; POLYPHOSPHATES;

EID: 0033073803     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/78.2.267     Document Type: Article

References (17)

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