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British Poultry Science Volume 41, 2000 - Issue 3
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Original Articles

Effect of some electrical stimulation variables on wing flapping, post-mortem glycolysis and eating quality characteristics of broiler Pectoralis major muscle

N. F. S. Gault Departments of Food Science and Biometrics, The Queen's University of Belfast
,
C. Burns Food Science and Biometrics, Department of Agriculture and Rural Development for Northern Ireland, Belfast, Northern Ireland
,
E.L.C. Tolland Food Science and Biometrics, Department of Agriculture and Rural Development for Northern Ireland, Belfast, Northern Ireland
&
D.J. Kilpatrick Departments of Food Science and Biometrics, The Queen's University of Belfast; Biometrics, Department of Agriculture and Rural Development for Northern Ireland, Belfast, Northern Ireland
Pages 293-299 | Published online: 28 Jun 2010

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Read on this site (2)

M. Ylä-Ajos, S. Tuominen, L. Hänninen, M. Ruusunen, E. Puolanne & A. Valros. (2012) Gas composition in controlled atmosphere stunning affects turkey meat quality traits. British Poultry Science 53:1, pages 47-56.
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C. Berri, M. Debut, V. Santé-Lhoutellier, C. Arnould, B. Boutten, N. Sellier, E. Baéza, N. Jehl, Y. Jégo, M.J. Duclos & E. Le Bihan-Duval. (2005) Variations in chicken breast meat quality: implications of struggle and muscle glycogen content at death. British Poultry Science 46:5, pages 572-579.
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Articles from other publishers (2)

N K Al-Hmedawy, M H Al-Asadi & A R Al-Hilphy. (2019) Effect of electric stimulation on histological traits and color of carcasses in old duck and chicken. IOP Conference Series: Earth and Environmental Science 388:1, pages 012024.
Crossref
E. Baéza. 2004. Poultry Meat Processing and Quality. Poultry Meat Processing and Quality 304 331 .

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