Casey M. Owens, Jean‐François Meullenet
Abstract
This chapter contains sections titled: Introduction Factors affecting poultry meat tenderness Instrumental assessment of poultry meat texture Conclusions References
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This chapter contains sections titled: Introduction Factors affecting poultry meat tenderness Instrumental assessment of poultry meat texture Conclusions References
Key concepts: Tenderness, Poultry meat, Meat tenderness, Meat packing industry, Business, Food science, Biology