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Volumn 58, Issue 3, 2001, Pages 287-292

Hydrodynamic shockwave tenderization effects using a cylinder processor on early deboned broiler breasts

Author keywords

Chicken; Cylinder; Early deboned; Shockwave; Tenderness

Indexed keywords


EID: 0035589779     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0309-1740(01)00028-6     Document Type: Article
Times cited : (34)

References (12)
  • 1
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    • Birkhold S.G., Janky D.M., Sams A.R. Tenderization of early-harvested broiler breast fillets by high-voltage electrical stimulation and muscle tensioning. Poultry Science. 71:1992;2106-2112.
    • (1992) Poultry Science , vol.71 , pp. 2106-2112
    • Birkhold, S.G.1    Janky, D.M.2    Sams, A.R.3
  • 2
    • 0010036798 scopus 로고
    • The effects of electrical stimulation and extended chilling times on the biochemical reactions and texture of cooked broiler breast meat
    • Dickens J.A., Lyon C.E. The effects of electrical stimulation and extended chilling times on the biochemical reactions and texture of cooked broiler breast meat. Poultry Science. 74:1995;2035-2040.
    • (1995) Poultry Science , vol.74 , pp. 2035-2040
    • Dickens, J.A.1    Lyon, C.E.2
  • 5
    • 0003213564 scopus 로고
    • Effects of water-cooking in heat sealed bags verses conveyor-belt grilling on yield, moisture, and texture of broiler breast meat
    • Lyon C.E., Lyon B.G. Effects of water-cooking in heat sealed bags verses conveyor-belt grilling on yield, moisture, and texture of broiler breast meat. Poultry Science. 72:1993;2157-2165.
    • (1993) Poultry Science , vol.72 , pp. 2157-2165
    • Lyon, C.E.1    Lyon, B.G.2
  • 6
    • 14444285262 scopus 로고    scopus 로고
    • Sensory descriptive profile relationships to shear values of deboned poultry
    • Lyon C.E., Lyon B.G. Sensory descriptive profile relationships to shear values of deboned poultry. Journal of Food Science. 62:1997;885-888.
    • (1997) Journal of Food Science , vol.62 , pp. 885-888
    • Lyon, C.E.1    Lyon, B.G.2
  • 7
    • 0000457644 scopus 로고
    • PH and tenderness of broiler breast muscle from broiler carcasses treated with electrical stimulation and high-temperature conditioning
    • Lyon C.E., Hamm D.M., Thompson J.E. pH and tenderness of broiler breast muscle from broiler carcasses treated with electrical stimulation and high-temperature conditioning. Poultry Science. 64:1985;307-310.
    • (1985) Poultry Science , vol.64 , pp. 307-310
    • Lyon, C.E.1    Hamm, D.M.2    Thompson, J.E.3
  • 8
    • 0033631023 scopus 로고    scopus 로고
    • Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves
    • Meek K.I., Claus J.R., Duncan S.E., Marriott N.G., Solomon M.B., Kathman S.J., Marini M.E. Quality and sensory characteristics of selected post-rigor, early deboned broiler breast meat tenderized using hydrodynamic shock waves. Poultry Science. 79:2000;126-136.
    • (2000) Poultry Science , vol.79 , pp. 126-136
    • Meek, K.I.1    Claus, J.R.2    Duncan, S.E.3    Marriott, N.G.4    Solomon, M.B.5    Kathman, S.J.6    Marini, M.E.7
  • 9
    • 0042201217 scopus 로고
    • Comparison of two shearing methods for objective tenderness evaluation and two sampling times for physical-characteristic analysis of early-harvested broiler breast meat
    • Sams A.R., Janky D.M., Woodward S.A. Comparison of two shearing methods for objective tenderness evaluation and two sampling times for physical-characteristic analysis of early-harvested broiler breast meat. Poultry Science. 69:1990;348-353.
    • (1990) Poultry Science , vol.69 , pp. 348-353
    • Sams, A.R.1    Janky, D.M.2    Woodward, S.A.3
  • 12
    • 0002434367 scopus 로고    scopus 로고
    • The Hydrodyne process for tenderizing meat
    • Storrs, CT
    • Solomon, M. B. (1998). The Hydrodyne process for tenderizing meat. Proc. 51st AMSA Recip. Meats Conf. p.171-176. Storrs, CT.
    • (1998) Proc. 51st AMSA Recip. Meats Conf. , pp. 171-176
    • Solomon, M.B.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.