The effect of blood removal on oxidation and shelf life of broiler breast meat

Poultry Science

Volumn 86, Issue 1, 2007, Pages 156-161

  Alvarado, C Z ^a   Richards, M P ^b   O'Keefe, S F ^c   Wang, H ^c  

^a TEXAS TECH UNIVERSITY   (United States)

^b UNIVERSITY OF WISCONSIN MADISON   (United States)

^c VIRGINIA POLYTECHNIC INSTITUTE AND STATE UNIVERSITY   (United States)

Author keywords

Decapitation; Hemoglobin; Lipid oxidation; Meat quality; Stunning

Indexed keywords

AVES;

EID: 33845914117     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.1093/ps/86.1.156     Document Type: Article

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