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Journal description
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Details for article 175 of 196 found articles
| Title: |
The influence of factory processing on the development of rigor in the breast muscle of broilers |
| Author: |
Grey, T. C. Jones, J. M. |
| Appeared in: |
British poultry science |
| Paging: | Volume 18 (1977) nr. 6 pages 671-674 |
| Year: |
1977-11 |
| Contents: |
1. The time course of rigor in broiler chicken breast muscle during factory processing was studied. 2. The texture of the breast muscle was compared with some of the major biochemical constituents at different stages of processing. 3. It was shown that rigor was still developing when the carcass was chilled. Subsequent blast freezing and thawing of chickens resulted in the muscle becoming considerably more tender. |
| Publisher: |
Taylor & Francis |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 175 of 196 found articles
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