First processing: Slaughter through chilling

Poultry Meat Processing, Second Edition

Volumn , Issue , 2010, Pages 25-50

  Sams, Alan R ^a   McKee, Shelly R ^b  

^a TEXAS A AND M UNIVERSITY   (United States)

^b AUBURN UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84876046594     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b15805-7     Document Type: Chapter

References (21)

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4. Mohan Raj, A. B. and Gregory, N. G., Investigation into the batch stunning/killing of chickens using carbon dioxide or argon-induced anoxia, Res. Vet. Sci., 49, 364, 1990
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10. Rathgeber, B. M., Boles, J. A., and Shand, P. J., Rapid postmortem pH decline and delayed chilling reduce quality of turkey breast meat, Poult. Sci., 78, 477, 1999
11. Alvarado, C. Z. and Sams, A. R., The role of carcass chilling rate in the development of pale, exudative turkey Pectoralis, Poult. Sci., 81, 1365, 2002
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13. Molette, C., Serieye, V., Rossignol, M., Babile, R., Fernandez, X., and Remignon, H., High postmortem temperature in muscle has very similar consequences in tow turkey genetic lines, Poult. Sci., 85, 2270, 2006
14. Khan, A. W. and Nakamura, R., Effects of pre- and postmortem glycolysis on poultry tenderness, J. Food Sci., 35, 266, 1970
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21. Processing of Poultry, Mead, G. C., Ed., Elsevier Science, New York, 1989