Citation: Aa. Dunn et al., CONTRIBUTION OF RIGOR SHORTENING AND COLD SHORTENING TO VARIABILITY IN THE TEXTURE OF PECTORALIS MAJOR MUSCLE FROM - COMMERCIALLY-PROCESSEDBROILERS, British Poultry Science, 36(3), 1995, pp. 401-413
Citation: Aa. Dunn et al., INFLUENCE OF ULTIMATE PH, SARCOMERE-LENGTH AND COOKING LOSS ON THE TEXTURAL VARIABILITY OF COOKED M-PECTORALIS-MAJOR FROM FREE RANGE AND STANDARD BROILERS, British Poultry Science, 34(4), 1993, pp. 663-675
Authors:
DUNN AA
TOLLAND ELC
KILPATRICK DJ
GAULT NFS
Citation: Aa. Dunn et al., EFFECT OF POSTMORTEM TEMPERATURE ON CHICKEN M-PECTORALIS-MAJOR - ISOMETRIC TENSION AND PH PROFILES, British Poultry Science, 34(4), 1993, pp. 677-688
Citation: Aa. Dunn et al., EFFECT OF POSTMORTEM TEMPERATURE ON CHICKEN M-PECTORALIS-MAJOR - MUSCLE SHORTENING AND COOKED MEAT TENDERNESS, British Poultry Science, 34(4), 1993, pp. 689-697