EFFECTS OF HOT OR COLD DEBONING ON FUNCTIONAL-PROPERTIES OF BROILER DARK MEAT AND QUALITY OF SAUSAGE

C E Lyon; D Hamm; J E Thomson; J P Hudspeth; J L Ayres; J E Marion; Centrale Marketinggesellschaft der Deutschen Agrarwirtschaft m.b.H., Bonn (Germany, F.R.)

doi:10.3382/ps.0620965

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EFFECTS OF HOT OR COLD DEBONING ON FUNCTIONAL-PROPERTIES OF BROILER DARK MEAT AND QUALITY OF SAUSAGE

Journal article

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EFFECTS OF HOT OR COLD DEBONING ON FUNCTIONAL-PROPERTIES OF BROILER DARK MEAT AND QUALITY OF SAUSAGE

C E Lyon, D Hamm, J E Thomson, J P Hudspeth, J L Ayres, J E Marion and Centrale Marketinggesellschaft der Deutschen Agrarwirtschaft m.b.H., Bonn (Germany, F.R.)

Poultry science, Vol.62(6), pp.965-970

01/01/1983

DOI: https://doi.org/10.3382/ps.0620965

Abstract

Agriculture

Agriculture, Dairy & Animal Science

Life Sciences & Biomedicine

Science & Technology

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Title: EFFECTS OF HOT OR COLD DEBONING ON FUNCTIONAL-PROPERTIES OF BROILER DARK MEAT AND QUALITY OF SAUSAGE
Creators - without role: C E Lyon - United States Department of Agriculture
D Hamm - United States Department of Agriculture
J E Thomson - United States Department of Agriculture
J P Hudspeth - University of Georgia
J L Ayres - Golder Associates
J E Marion - Golder Associates
Centrale Marketinggesellschaft der Deutschen Agrarwirtschaft m.b.H., Bonn (Germany, F.R.)
Publication Details: Poultry science, Vol.62(6), pp.965-970
Publisher: POULTRY SCIENCE ASSOC INC
Number of pages: 6
Identifiers: 9921499908331
Academic Unit: King Abdulaziz University
Language: English
Resource Type: Journal article