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British Poultry Science Volume 18, 1977 - Issue 6
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Original Articles

The influence of factory processing on the development of rigor in the breast muscle of broilers

T. C. Grey ARC Food Research Institute, Colney Lane, Norwich, NR4 7UA, England
&
J. M. Jones ARC Food Research Institute, Colney Lane, Norwich, NR4 7UA, England
Pages 671-674 | Published online: 08 Nov 2007

Citations (6)

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Read on this site (2)

A. A. Dunn, E.L. C. Tolland, D.J. Kilpatrick & N.F.S. Gault. (2000) Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0°C and ‐12°C. British Poultry Science 41:1, pages 53-60.
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A. A. Dunn, E. L. C. Tolland, D. J. Kilpatrick & N. F. S. Gault. (1993) Effect of post‐mortem temperature on chicken M. pectoralis major: Isometric tension and pH profiles. British Poultry Science 34:4, pages 677-688.
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Articles from other publishers (4)

Yimer Mihretie. (2018) Review on factors affecting the shelf life of fresh meat. Journal of Nutritional Health & Food Engineering 8:6.
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R.L.J.M Van Laack, C.-H. Liu, M.O. Smith & H.D. Loveday. (2000) Characteristics of Pale, Soft, Exudative Broiler Breast Meat. Poultry Science 79:7, pages 1057-1061.
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J. M. Jones & T. C. Grey. 1995. Processing of Poultry. Processing of Poultry 127 181 .
THAYNE R. DUTSON & ANN CARTER. (1985) Microstructure and Biochemistry of Avian Muscle and its Relevance to Meat Processing Industries. Poultry Science 64:8, pages 1577-1590.
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