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British Poultry Science Volume 41, 2000 - Issue 1
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Original Articles

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

A. A. Dunn
,
E.L. C. Tolland
,
D.J. Kilpatrick
&
N.F.S. Gault
Pages 53-60 | Published online: 28 Jun 2010

  • DUNN , A.A. 1993 . Textural variability in chicken breast meat and its control , The Queen's University of Belfast . Ph.D. Thesis
  • DUNN , A.A. , KILPATRICK , D.J. and GAULT , N.F.S. 1993a . Influence of ultimate pH, sarcomere length and cooking loss on the textural variability of cooked M. pectoralis major from free range and standard broilers . British Poultry Science , 34 : 663 – 675 .
  • DUNN , A.A. , KILPATRICK , D.J. and GAULT , N.F.S. 1993e . Effect of post-mortem temperature on chicken M. pectaralis major. Muscle shortening and cooked meat tenderness . British Poultry Science , 34 : 689 – 697 .
  • DUNN , A.A. , TOLLAND , E.L.C. , KILPATRICK , D.J. and GAULT , N.F.S. 1993c . Effect of post-mortem temperature on chicken M. pectoralis major. Isometric tension and pH profiles . British Poultry Science , 34 : 677 – 688 .
  • DUNN , A.A. , KILPATRICK , D.J. and GAULT , N.F.S. 1995 . Contribution of rigor shortening and cold shortening to variability in the texture of Pectoralis major muscle from commerciallyprocessed broilers . British Poultry Science , 36 : 401 – 413 .
  • ETHERINGTON , D.J. , TAYLOR , M.A.J. and DRANSFIELD , E. 1987 . Conditioning of meat from different species. Relationship between tenderising and levels of cathepsin B, cathepsm L, calpain I, Calpain II and B-glucuronidase . Meat Science , 20 : 1 – 18 .
  • GENSTAT 5 COMMITTEE . 1989 . Genstat 5 Reference Manual , Oxford : Clarendon Press .
  • GREY , T.C. and JONES , J.M. 1977 . The influence of factory processing on the development of rigor in the breast muscle of broilers . British Poultry Science , 18 : 671 – 674 .
  • GREY , T.C. , JONES , J.M. and ROBINSON , D.S. 1974 . The influence of death struggle on the rate of glycolysis in chicken breast muscle . Journal of the Science of Food and Agriculture , 25 : 57 – 66 .
  • WAKEFIELD , D.K. , DRANSFIELD , E. , DOWN , N.E. and TAYLOR , A.A. 1989 . Influence of post-mortem treatments on turkey and chicken meat texture . International Journal of Food Science and Technology , 24 : 81 – 92 .

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