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Relationship of breast fillet deboning time to shear force, pH, cooking loss and color in broilers stunned by high electrical current
1996
Agricultural and Food Science
Experiments were conducted to determine the relationships between deboning time and broiler breast meat quality, as determined by objective meat tenderness, pH, color and cooking loss. All birds were processed in a European commercial processing plant using a high current, constant voltage stunning system and air chilling. According to a modified Mitscherlich response equation, pH values reached their ultimate value by 5.77 h post-mortem, with an asymptotic 95 % confidence interval of 5.72
doi:10.23986/afsci.72729
fatcat:6yo32z437bhqln6dbk4i6izeya