Abstract
DURING a study of factors which might affect the tenderness of poultry meats, some observations were made on the changes in pH and temperature occurring in the breast muscle of birds during and after slaughter.
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References
Bate-Smith, E. C., and Bendall, J. R., J. Physiol., 110, 47 (1949).
Scaife, J. F., J. Sci. Food Agric., 6, 467 (1955).
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PETERS, F., DODGE, J. Changes in pH and Temperature in Poultry Breast Muscles at Slaughter. Nature 183, 687 (1959). https://doi.org/10.1038/183687a0
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DOI: https://doi.org/10.1038/183687a0
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