Relationship between early post-mortem muscle pH and shortening-induced toughness in the Pectoralis major muscle of processed broilers air-chilled at 0°C and –12°C

Author: Dunn A. A.   Tolland E. L. C.   N. D. J. Kilpatrick   Gault F. S.  

Publisher: Taylor & Francis Ltd

ISSN: 1466-1799

Source: British Poultry Science, Vol.41, Iss.1, 2000-03, pp. : 53-60

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