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Impact of early deboning and portioning on tenderness of vertically portioned broiler breast fillets

被引：0
|
作者：
Owens, C. M. [1 ]
Purcell, S. C. [1 ]
Salta, A. [1 ]
Meullenet, J. F. [1 ]
机构：
[1] Univ Arkansas, Fayetteville, AR 72701 USA
来源：
JOURNAL OF DAIRY SCIENCE | 2007年 / 90卷
关键词：
tenderness; portioning; broiler;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：602 / 602
页数：1
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    [J]. JOURNAL OF ANIMAL SCIENCE, 2007, 85 : 602 - 602
  • [2] Impact of early deboning and portioning on tenderness of vertically portioned broiler breast fillets
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    [J]. POULTRY SCIENCE, 2007, 86 : 602 - 602
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  • [9] Optimizing NaCl marinade concentrations to improve meat tenderness, flavor, and juiciness of early deboned broiler breast fillets
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