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Results: 1-4 |
Results: 4
CONTRIBUTION OF RIGOR SHORTENING AND COLD SHORTENING TO VARIABILITY IN THE TEXTURE OF PECTORALIS MAJOR MUSCLE FROM - COMMERCIALLY-PROCESSEDBROILERS
Authors: DUNN AA KILPATRICK DJ GAULT NFS
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
INFLUENCE OF ULTIMATE PH, SARCOMERE-LENGTH AND COOKING LOSS ON THE TEXTURAL VARIABILITY OF COOKED M-PECTORALIS-MAJOR FROM FREE RANGE AND STANDARD BROILERS
Authors: DUNN AA KILPATRICK DJ GAULT NFS
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
EFFECT OF POSTMORTEM TEMPERATURE ON CHICKEN M-PECTORALIS-MAJOR - ISOMETRIC TENSION AND PH PROFILES
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
EFFECT OF POSTMORTEM TEMPERATURE ON CHICKEN M-PECTORALIS-MAJOR - MUSCLE SHORTENING AND COOKED MEAT TENDERNESS
Authors: DUNN AA KILPATRICK DJ GAULT NFS
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
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