The effect of holding temperature on live shrink, processing yield, and breast meat quality of broiler chickens

Poultry Science

Volumn 80, Issue 5, 2001, Pages 670-675

  Petracci, M ^a   Fletcher, D L ^b   Northcutt, J K ^b  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITY OF GEORGIA   (United States)

Author keywords

Breast meat quality; Broiler; Holding temperature; Live shrink; Yield

Indexed keywords

ANIMAL; ANIMAL DISEASE; ARTICLE; CADAVER; CHICKEN; COLOR; COOKING; FOOD HANDLING; MEAT; METHODOLOGY; PH; PHYSIOLOGY; SARCOMERE; SKELETAL MUSCLE; STANDARD; TEMPERATURE; TIME;

ANIMALS; CHICKENS; COLOR; COOKERY; FOOD HANDLING; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; RIGOR MORTIS; SARCOMERES; TEMPERATURE; TIME FACTORS;

EID: 0035348665     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.5.670     Document Type: Article

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