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Tenderness of hot-boned broiler breast fillets chilled in either water or brine using two different chilling regimens

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Bibliographic Details
Published in:	Poultry science 1988-11, Vol.67 (11), p.1545-1548
Main Authors:	Dawson, P.L, Janky, D.M, Dukes, M.G, Thompson, L.D, Woodward, S.A
Format:	Article
Language:	English
Subjects:	AGUA BONING BRINES BROILER CHICKENS CANAL ANIMAL CARCASSE CARCASSES CARNE DE POLLO CHICKEN MEAT COCCION CONTENIDO DE HUMEDAD COOKING COOLING CUISSON DESHUESADO DESOSSAGE EAU ENFRIAMIENTO LOSSES MOISTURE CONTENT MUSCLE MUSCLES MUSCULOS PERDIDAS PERTE POLLO DE ENGORDE POULET DE CHAIR REFROIDISSEMENT SALMUERA SAUMURE TEMPERATURA TEMPERATURE TEMPS TENEUR EN EAU TEXTURA TEXTURE TIEMPO TIME VIANDE DE POULET WATER
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