Comparison between Allo-Kramer and Warner-Bratzler devices to assess rabbit meat tenderness

Italian Journal of Animal Science

Volumn 6, Issue SUPPL. 1, 2007, Pages 749-751

  Bianchi, Maurizio ^a,c   Petracci, M ^a   Pascual, M ^b   Cavani, C ^a  

^a UNIVERSITY OF BOLOGNA   (Italy)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

^c UNIVERSITY OF BOLOGNA   (Italy)

Author keywords

Measurement methods; Meat; Rabbit; Tenderness

Indexed keywords

ORYCTOLAGUS CUNICULUS;

EID: 34250889386     PISSN: 15944077     EISSN: None     Source Type: Journal    
DOI: 10.4081/ijas.2007.1s.749     Document Type: Conference Paper

References (8)

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3. Combes, S., Lepetit, J., Darche, B., Lebas, F., 2003. Effect of cooking temperature and cooking time on Warner-Bratzler tenderness measurement and collagen content in rabbit meat. Meat Sci. 66:91-96.
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5. th World Rabbit Congress, Toulouse, France.
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8. Sams, A.R., 2002. Post mortem electrical stimulation of broilers. World's Poult. Sci. Journ. 58:147-157.