Principal component analysis of physical, color, and sensory characteristics of chicken breasts deboned at two, four, six, and twenty-four hours postmortem

Poultry Science

Volumn 83, Issue 1, 2004, Pages 101-108

  Liu, Y ^a   Lyon, B G ^a   Windham, W R ^a   Lyon, C E ^a   Savage, E M ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Broiler breast; Deboning time; Principal component analysis; Sensory property; Tenderness

Indexed keywords

COLUMBA; GALLUS GALLUS;

ANIMAL; ARTICLE; CADAVER; CHICKEN; CONSUMER; FOOD HANDLING; FOOD PRESERVATION; MEAT; METHODOLOGY; PH; PHYSIOLOGY; PIGMENTATION; PRINCIPAL COMPONENT ANALYSIS; SKELETAL MUSCLE; STANDARD; TASTE;

ANIMALS; CHICKENS; CONSUMER SATISFACTION; FOOD HANDLING; FOOD PRESERVATION; FOOD TECHNOLOGY; HYDROGEN-ION CONCENTRATION; MEAT; MUSCLE, SKELETAL; PIGMENTATION; POSTMORTEM CHANGES; PRINCIPAL COMPONENT ANALYSIS; TASTE;

EID: 3142606934     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/83.1.101     Document Type: Article

References (20)

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