Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current
Experiments were conducted to determine the relationships between deboning time and broiler breast meat quality, as determined by objective meat tenderness, pH, color and cooking loss. All birds were processed in a European commercial processing plant using a high current, constant voltage stunning...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Scientific Agricultural Society of Finland
2008-12-01
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| Series: | Agricultural and Food Science |
| Online Access: | https://journal.fi/afs/article/view/5508 |