L.L. Young
USDA, ARS, Poultry Processing and Meat Quality Research Unit Russell Research Center,
P.O. Box 5677, Athens, GA 30604-5677 USA
J.A. Cason
USDA, ARS, Poultry Processing and Meat Quality Research Unit Russell Research Center,
P.O. Box 5677, Athens, GA 30604-5677 USA
D.P. Smith
USDA, ARS, Poultry Processing and Meat Quality Research Unit Russell Research Center,
P.O. Box 5677, Athens, GA 30604-5677 USA
C.E. Lyon
USDA, ARS, Poultry Processing and Meat Quality Research Unit Russell Research Center,
P.O. Box 5677, Athens, GA 30604-5677 USA
J.A. Dickens
USDA, ARS, Poultry Processing and Meat Quality Research Unit Russell Research Center,
P.O. Box 5677, Athens, GA 30604-5677 USA
J.M. Walker
Stork-Gamco Inc., Gainesville, GA, 30503 USA
How to cite this article
L.L. Young, J.A. Cason, D.P. Smith, C.E. Lyon, J.A. Dickens and J.M. Walker, 2005. Effects of Electrical Stimulation and Simulated Conventional- and Extended Chilling Method on Cooked Chicken Breast Meat Texture and Yield. International Journal of Poultry Science, 4: 60-63.
DOI: 10.3923/ijps.2005.60.63
URL: https://scialert.net/abstract/?doi=ijps.2005.60.63
DOI: 10.3923/ijps.2005.60.63
URL: https://scialert.net/abstract/?doi=ijps.2005.60.63