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Sensory quality of broiler breast meat influenced by low atmospheric pressure stunning, deboning time and cooking methods.
Schilling, M W; Radhakrishnan, V; Vizzier-Thaxton, Y; Christensen, K; Williams, J B; Joseph, P.
Afiliação
  • Schilling MW; Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762 schilling@foodscience.msstate.edu.
  • Radhakrishnan V; Johnsonville Sausage LLC, Sheboygan, WI 53085.
  • Vizzier-Thaxton Y; Department of Poultry Science, Center for Food Animal Wellbeing, University of Arkansas, Fayetteville, AR 72701.
  • Christensen K; Department of Poultry Science, Center for Food Animal Wellbeing, University of Arkansas, Fayetteville, AR 72701.
  • Williams JB; Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762.
  • Joseph P; Department of Food Science, Nutrition, and Health Promotion, Mississippi State University, Mississippi State, MS 39762.
Poult Sci ; 94(6): 1379-88, 2015 Jun.
Article em En | MEDLINE | ID: mdl-25834250
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Músculos Peitorais / Qualidade dos Alimentos / Culinária / Carne Limite: Animals Idioma: En Ano de publicação: 2015 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Músculos Peitorais / Qualidade dos Alimentos / Culinária / Carne Limite: Animals Idioma: En Ano de publicação: 2015 Tipo de documento: Article