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Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at0 degrees C and-12 degrees C
Authors: Dunn, AA Tolland, ELC Kilpatrick, DJ Gault, NES
Citation: Aa. Dunn et al., Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at0 degrees C and-12 degrees C, BR POULT SC, 41(1), 2000, pp. 53-60
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