Effect of Postmortem Electrical Stimulation On the Texture of Hot-Boned, Chill-Boned, And Age-Boned Broiler Breast Fillets
Effect of Postmortem Electrical Stimulation On the Texture of Hot-Boned, Chill-Boned, And Age-Boned Broiler Breast Fillets
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In our eReader you can find the full English version of the book. Read Effect of Postmortem Electrical Stimulation On the Texture of Hot-Boned, Chill-Boned, And Age-Boned Broiler Breast Fillets Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Effect of Postmortem Electrical Stimulation On the Texture of Hot-Boned, Chill-Boned, And Age-Boned Broiler Breast Fillets
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To quickly assess the difficulty of the text, read a short excerpt:
Hamm, R. 1982. Postmortem changes in muscle with regard to processing of hot-boned beef. Food Technol . 36:106.
Harsham, A., and Deatherage, F. E. 1951. Tenderization of meat.
U.S. Pat. 2,544,681. Mar. 13. [In A. M. Pearson and T. R. Dutson (1985) "Advances in Meat Research, Volume 1, Electrical Stimulation," p. 74, AVI Publishing Co., Westport, CT.] Hawrysh, Z. J., and Wolfe, F. H. 1983. Effects of low voltage electrical stimulation on mature cow carcass: Part 1--Selected quality attributes of... beef. Meat Sci. 8:119.
Herring, H. K., Cassens, R. G., Suess, G. G., Brungardt, V. H., and Briskey, E. J. 1967. Tenderness and associated characteristics of stretched and contracted bovine muscles. J. Food Sci. 32:317.
Honikel, K. 0., and Fischer, C. 1977. A rapid method for the detection of PSE and DFD porcine muscles. J. Food Sci. 42:1633.
85 Howard, R. D., and Judge, M. D. 1968. Comparison of sarcanere length to other predictors of beef tenderness. J. Food Sci . 33:456.
Hultin, H. 0. 1976. Characteristics of muscle tissue.
What to read after Effect of Postmortem Electrical Stimulation On the Texture of Hot-Boned, Chill-Boned, And Age-Boned Broiler Breast Fillets?
You can find similar books in the "Read Also" column, or choose other free books by Thompson, Leslie Dawn to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Hamm, R. 1982. Postmortem changes in muscle with regard to processing of hot-boned beef. Food Technol . 36:106.
Harsham, A., and Deatherage, F. E. 1951. Tenderization of meat.
U.S. Pat. 2,544,681. Mar. 13. [In A. M. Pearson and T. R. Dutson (1985) "Advances in Meat Research, Volume 1, Electrical Stimulation," p. 74, AVI Publishing Co., Westport, CT.] Hawrysh, Z. J., and Wolfe, F. H. 1983. Effects of low voltage electrical stimulation on mature cow carcass: Part 1--Selected quality attributes of... beef. Meat Sci. 8:119.
Herring, H. K., Cassens, R. G., Suess, G. G., Brungardt, V. H., and Briskey, E. J. 1967. Tenderness and associated characteristics of stretched and contracted bovine muscles. J. Food Sci. 32:317.
Honikel, K. 0., and Fischer, C. 1977. A rapid method for the detection of PSE and DFD porcine muscles. J. Food Sci. 42:1633.
85 Howard, R. D., and Judge, M. D. 1968. Comparison of sarcanere length to other predictors of beef tenderness. J. Food Sci . 33:456.
Hultin, H. 0. 1976. Characteristics of muscle tissue.
What to read after Effect of Postmortem Electrical Stimulation On the Texture of Hot-Boned, Chill-Boned, And Age-Boned Broiler Breast Fillets?
You can find similar books in the "Read Also" column, or choose other free books by Thompson, Leslie Dawn to read onlineMoreLess
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