Concepedia

The effects of end-point internal cooking temperatures on the meat quality attributes of selected Nigerian poultry meats

J. K. St Joseph, B. AWOSANYA, A.T. Adeniran, U.M. Otagba

Food Quality and Preference · 1997 · 29 citations · 16 references

Concepts

AgricultureFood SciencePoultry ScienceMeat SciencePoultry Meat SciencePoultry Product QualityBroiler Carcass QualityBroiler Meat QualityMeat ColorMeat ProcessingMeat QualityMeat TendernessCooked Poultry ProductsMeat Quality AssessmentMeat Quality EvaluationPhysical Quality Attributes

References

16

Multiple Range and Multiple F Tests

David B. Duncan · Biometrics · 1955 · 23.2K citations

Education, Educational Measurement, Standardized Testing +4

Principles and procedures of statistics.

R. G. D. Steel, J. H. Torrie · 1960 · 22.2K citations

Natural Sciences, Biostatistics, Mathematics +10

Temperature‐dependent cooking toughness in beef

C.L. Davey, K.V. Gilbert · Journal of the Science of Food and Agriculture · 1974 · 210 citations

Agriculture, Food Science, Food Rheology +16

LOW‐TEMPERATURE, LONG‐TIME HEATING OF BOVINE MUSCLE 1. Changes in Tenderness, Water‐Binding Capacity, pH and Amount of Water‐Soluble Components

Eini Laakkonen, G. H. Wellington, J. N. SHERBON · Journal of Food Science · 1970 · 201 citations

Agriculture, Animal Sciences, Food Science +12

EFFECT OF HEAT PROCESSING ON EXTRACTABILITY OF SALT‐SOLUBLE PROTEIN, TISSUE BINDING STRENGTH AND COOKING LOSS IN POULTRY MEAT LOAVES

J. C. ACTON · Journal of Food Science · 1972 · 76 citations

Agriculture, Food Science, Poultry Science +10