Effects of electrical stimulation and simulated conventional- and extended chilling method on cooked chicken breast meat texture and yield

International Journal of Poultry Science

Volumn 4, Issue 2, 2005, Pages 60-63

  Young, L L ^a   Cason, J A ^a   Smith, D P ^a   Lyon, C E ^a   Dickens, J A ^a   Walker, J M ^b  

^a RUSSELL RESEARCH CENTER   (United States)

^b Stork Gamco Inc   (United States)

Author keywords

Broilers; Cooked yield; Electrical stimulation; Shear; Tenderness

Indexed keywords

EID: 36849060097     PISSN: 16828356     EISSN: None     Source Type: Journal    
DOI: 10.3923/ijps.2005.60.63     Document Type: Article

References (17)

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