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Poultry Science|March 1, 1997
Tenderizing spent fowl meat with calcium chloride. 1. Effects of delivery method and tumblingNurmahmudi, A R SamsPoultry Science|March 1, 1997
Tenderizing spent fowl meat with calcium chloride. 3. Biochemical characteristics of tenderized breast meatNurmahmudi, A R SamsPoultry Science|March 25, 1999
Tenderness of broiler breast fillets from carcasses treated with electrical stimulation and extended chilling timesC Zocchi, A R SamsPoultry Science|June 23, 2004
Turkey carcass chilling and protein denaturation in the development of pale, soft, and exudative meatC Z Alvarado, A R SamsPoultry Science|February 19, 1999
Bleedout efficiency, carcass damage, and rigor mortis development following electrical stunning or carbon dioxide stunning on a shackle lineI S Kang, A R SamsPoultry Science|October 9, 1999
A comparison of texture and quality of breast fillets from broilers stunned by electricity and carbon dioxide on a shackle line or killed with carbon dioxideI S Kang, A R SamsPoultry Science|September 25, 2002
The role of carcass chilling rate in the development of pale, exudative turkey pectoralisC Z Alvarado, A R SamsPoultry Science|September 11, 1998
Meat quality of broiler breast meat following post-mortem electrical stimulation at the neckC M Owens, A R SamsPoultry Science|August 18, 2000
The influence of transportation on turkey meat qualityC M Owens, A R SamsPageof 5