Meat quality: Sensory and instrumental evaluations

Poultry Meat Processing

Volumn , Issue , 2000, Pages 97-120

  Lyon, Brenda G ^a   Lyon, Clyde E ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCIAL FOODS; INSTRUMENTAL EVALUATION; MEAT QUALITY; QUALITY PRODUCT;

FOOD SUPPLY;

EID: 85046035785     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (40)

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3. Lyon, C. E., Bilgili, S. F., and Dickens, J. A., Effects of chilling time and belt flattening on physical characteristics, yield, and tenderness of broiler breasts, J. Appl. Poult. Res., 6, 39,1997.
4. Lyon, B. G. and Lyon, C. E., Assessment of three devices used in shear tests of cooked breast meat, Poult. Sci., 77, 1585, 1998.
5. Lyon, B. G. and Lyon, C. E., Effects of water-cooking in heat-sealed bags versus conveyor-belt grilling on yield, moisture, and texture of broiler breast meat, Poult. Sci., 72, 2157, 1993.
6. Dunn, N. A. and Heath, J. L., Effect of microwave energy on poultry tenderness, J. Food Sci., 44, 339, 1979.
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39. Goodwin, T. L., Andrews, L. D., and Webb, J. E., The influence of age, sex, and energy level on tenderness of broilers, Poult. Sci., 48, 548, 1969.
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