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Original Articles

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

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Pages 671-674 | Published online: 08 Nov 2007

References

  • Bendall , J. R. 1960 . “ Post‐mortem changes in muscle ” . In The Structure and Function of Muscle , Edited by: Bourne , G. H. vol. 3 , 227 – 274 . New York : Academic Press .
  • de Fremery , D. and Pool , M. F. 1960 . Biochemistry of chicken muscle as related to rigor mortis and tenderization . Fd Res. , 25 : 73 – 87 .
  • Dodge , J. W. and Stadelman , W. J. 1959 . Post mortem ageing of poultry muscle and its effect on the tenderness of the breast muscles . Fd Technol., Champaign. , 13 : 81 – 84 .
  • 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 . J. Sci. Fd Agric. , 25 : 57 – 66 .
  • Pool , M. F. , de Fremery , D. , Campbell , A. A. and Klose , A. A. 1959 . Poultry tenderness. II. Influence of processing on tenderness of chickens . Fd Technol., Champaign. , 13 : 25 – 29 .
  • Shrimpton , D. H. and Miller , W. S. 1960 . Some causes of toughness in broilers (young roasting chickens). II. Effects of breed, management and sex . Br. Poult. Sci. , 1 : 111 – 121 .

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