Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length

Journal of Food Science

Volumn 69, Issue 1, 2004, Pages

  Cavitt, L C ^a   Youm, G W ^a   Meullenet, J F ^a   Owens, C M ^a   Xiong, R ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Poultry meat; Sensory; Tenderness; Texture analysis

Indexed keywords

EID: 1242299734     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2004.tb17879.x     Document Type: Article

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