Effects of Sex, Size and Time of Cutting on Processing Yields and Tenderness of Broilers
Open Access
- 1 July 1973
- journal article
- research article
- Published by Elsevier in Poultry Science
- Vol. 52 (4), 1348-1353
- https://doi.org/10.3382/ps.0521348
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Effect of Hot Cutting and Related Factors in Commercial Broiler Processing on TendernessPoultry Science, 1972
- Tenderness Changes Associated with Cutting Up Poultry Shortly After Warm EviscerationPoultry Science, 1971
- Influence of Strain on the Yield of Commercial Parts from the Chicken Broiler CarcassPoultry Science, 1970
- The Effects of Varying Levels of Hydrolyzed Animal and Vegetable Fat Upon Growth and Carcass Characteristics of BroilersPoultry Science, 1968
- Meat Tenderness in the Avian SpeciesWorld's Poultry Science Journal, 1967