References
- Dodge , J.W. and Stadelman , W.J. 1960 . Relationships between pH, tenderness, and moisture levels during early post‐mortem aging of turkey meat. . Food Technology, Champaign, , 13 : 81 – 84 .
- Etherington , D.J. , Taylor , M.A. J. , Wakefield , D.K. , Cousins , A. and Dransfield , E.W. 1990 . Proteinase (Cathepsin B, D, L and Calpains) levels and conditioning rates in normal, electrically stimulated and high ultimate pH chicken muscle. . Meat Science, , 28 : 99 – 109 .
- Froning , G.W. , Babji , A.S. and Mather , F.B. 1978 . The effect of preslaughter temperature, stress, struggle and anaesthetisation on colour and textural characteristics of turkey muscle. . Poultry Science, , 57 : 630 – 633 .
- Goodwin , T.L. , Mickelberry , W.C. and Stadelman , W.J. 1961 . The influence of humane slaughter on the tenderness of turkey meat. . Poultry Science, , 40 : 921 – 924 .
- Klose , A.A. , Cambell , A.A. , Hanson , H.L. and Lineweaver , H. 1961 . Effect of duration and type of chilling and thawing on tenderness of frozen turkeys. . Poultry Science, , 40 : 683 – 688 .
- Mohan Raj , A.B. , Grey , T.C. , Audsley , A.R. and Gregory , N.G. 1990 . Effect of electrical and gaseous stunning on the carcase and meat quality of broilers. . British Poultry Science, , 31 : 725 – 733 .
- Mohan Raj , A.B. and Gregory , N.G. 1991 . Effect of argon stunning, rapid chilling and early filleting on texture of broiler breast meat. . British Poultry Science, , 32 : 741 – 746 .
- Mohan Raj , A.B. , Grey , T.C. and Gregory , N.G. 1991 . Effect of early filleting on the texture of breast muscle of broilers stunned with argon‐induced anoxia. . British Poultry Science, , 32 : 319 – 325 .
- Mohan Raj , A.B. , Gregory , N.G. and Wilkins , L.J. 1992 . Survival rate and carcase downgrading after the stunning of broilers with carbon dioxide‐argon mixtures. . The Veterinary Record, , 130 : 325 – 328 .
- Ngoka , D.A. , Froning , G.W. , Lowry , S.R. and Babji , A.S. 1982 . Effects of sex, age, preslaughter factors and holding conditions on the quality characteristics and chemical composition of turkey breast muscles. . Poultry Science, , 61 : 1996 – 2003 .
- Raj , A.B. M. , Nute , G.R. , Wotton , S.B. and Baker , A. 1992 . Sensory evaluation of breast fillets from argon‐stunned and electrically‐stimulated broiler carcases processed under commercial conditions. . British Poultry Science, , 33 : 963 – 971 .
- Raj , A.B. M. and Gregory , N.G. 1993 . Time to loss of somatosensory evoked potentials (SEPs) and onset of changes in the spontaneous electroencephalogram (EEG) of turkeys during gas stunning. . The Veterinary Record, , 133 : 318 – 320 .
- 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 .
- Welbourn , J.L. , Harrington , R.B. and Stadelman , WJ . 1968 . Relationships among shear values, sarcomere lengths and cooling procedures in turkeys. . Journal of Food Science, , 33 : 450 – 452 .