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British Poultry Science Volume 15, 1974 - Issue 1
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Research note

The effect of post‐mortem storage on the water‐soluble proteins of breast muscles of uneviscerated pheasant and chicken carcasses

J. M. Jones Agricultural Research Council's, Food Research Institute, Colney Lane, Norwich, NOR 70F, England
&
Caroline C. L. Ezzard Agricultural Research Council's, Food Research Institute, Colney Lane, Norwich, NOR 70F, England
Pages 141-143 | Received 10 Apr 1973, Published online: 08 Nov 2007

Citations (4)

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Read on this site (2)

NerysM. Griffiths. (1975) Sensory evaluation of pheasants hung at 10 °g for up to 15 days. British Poultry Science 16:1, pages 83-87.
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G. C. Mead, EllaM. Barnes & C. S. Impey. (1974) Microbiological changes in the uneviscerated bird hung at 10°C with particular reference to the pheasant. British Poultry Science 15:4, pages 381-390.
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Articles from other publishers (2)

ELLA M. BARNES. (2008) The Intestinal Microflora of Poultry and Game Birds During Life and After Storage. Journal of Applied Bacteriology 46:3, pages 407-419.
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Christine Behr & E. Greuel. (1977) Lebensmittelhygienische Aspekte bei der Wildbretgewinnung. Zeitschrift für Jagdwissenschaft 23:1, pages 41-49.
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