EFFECT OF DIFFERENT CUTTING PROCEDURES ON COOKED YIELD AND TENDERNESS OF CUT-UP BROILER PARTS

被引：20

作者：

LYON, CE ^{[1
]}

LYON, BG ^{[1
]}

HUDSPETH, JP ^{[1
]}

机构：

[1] USDA,ARS,RICHARD B RUSSELL AGR RES CTR,ANIM PROD LAB,POB 5677,ATHENS,GA 30604

来源：

POULTRY SCIENCE | 1973年 / 52卷 / 03期

关键词：

D O I：

10.3382/ps.0521103

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：1103 / 1111

页数：9

共 9 条

[1]

Harshaw Harold M., 1943, U S EGG AND POULTRY MAG, V49, P405

[2]

HARSHAW HM, 1943, US EGG POULTRY MAGAZ, V49, P432

[3] WEIGHTS OF BROILER PARTS AS RELATED TO CARCASS WEIGHTS AND TYPE OF CUT [J].

HUDSPETH, JP ;

LYON, CE ;

LYON, BG ;

MERCURI, AJ .

JOURNAL OF FOOD SCIENCE, 1973, 38 (01) :145-150

[4] EFFECT OF HOT CUTTING AND RELATED FACTORS IN COMMERCIAL BROILER PROCESSING ON TENDERNESS [J].

KLOSE, AA ;

SAYRE, RN ;

DEFREMER.D ;

POOL, MF .

POULTRY SCIENCE, 1972, 51 (02) :634-&

[5] TENDERNESS CHANGES ASSOCIATED WITH CUTTING UP POULTRY SHORTLY AFTER WARM EVISCERATION [J].

KLOSE, AA ;

SAYRE, RN ;

POOL, MF .

POULTRY SCIENCE, 1971, 50 (02) :585-&

[6]

MORAN E T JR, 1969, Food Technology, V23, P91

[7]

NEWELL GW, 1954, POULTRY SCI, V33, P1074

[8]

STEEL PGD, 1964, PRINCIPLES PROCEDURE

[9]

WALTERS RE, 1963, 604 USDA AGR MARK SE

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