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British Poultry Science Volume 40, 1999 - Issue 5
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Original Articles

Tenderness, moisture loss and post-mortem metabolism of broiler Pectoralis muscle from electrically stimulated and air chilled carcases

C. J. Skarovsky
&
A.R. Sams
Pages 622-625 | Published online: 28 Jun 2010

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  • BIRKHOLD , S.G. and SAMS , A.R. 1995 . Comparative ultrastructure of pectoralis fibers from electrically stimulated and muscletensioned broiler carcasses . Poultry Science , 74 : 194 – 200 .
  • DAWSON , P.L. , JANKY , D.M. , DUKES , M.G. , THOMPSON , L.D. and WOODWARD , S.A. 1987 . Effect of post-mortem boning time during simulated commercial processing on the tenderness of broiler breast meat . Poultry Science , 66 : 1331 – 1333 .
  • DUNN , AA. , KILPATRICX , DJ. and GAULT , N.ES. 1995 . Contribution of rigor shortening and cold shortening to variability in the texture of pectoralis major muscle from commercially-processed broilers . British Poultry Science , 36 : 401 – 413 .
  • DUTSON , T.R. and PEARSON , AM. 1985 . “ Postmortem conditioning of meat ” . In Advances in Meat Research: Electrical Stimulation , Edited by: PEARSON , A.M. and DUTSON , T.R. Vol 1 , 59 – 60 . Westport, CT : AVI Publishing .
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  • LYON , C.E. , HAMM , D. and THOMSON , J.E. 1985 . pH and tenderness of broiler breast meat deboned various times after chilling . Poultry Science , 64 : 307 – 310 .
  • LYON , C.E. , DAVIS , C.E. , DICKENS , J.A. and PAPA , C.M. 1989 . Effects of electrical stimulation on the post-mortem biochemical changes and texture of broiler pectoralis muscle . Poultry Science , 68 : 249 – 257 .
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  • SAMS , A.R. , JANKY , DM. and WOODWARD , S.A. 1989 . Tenderness and R-value changes in early harvested broiler breast tissue ollowing post-mortem electrical stimulation . Poultry Science , 68 : 1232 – 1235 .
  • A.R. , BIRKHOLS , S.G. and MILLS , K..A. 1991 . Fragmentation and tenderness in breast muscle from broiler carcasses treated with electrical stimulation and high-temperature conditioning . Poultry Science , 70 : 1430 – 1433 .
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