Cavitt, L C <br/><br/>
Rigor development and meat quality of large and small broilers and the use of Allo-Kramer shear, needle puncture, and razor blade shear to measure texture.  [electronic resource] 

 -  Poultry science  Jan 2005 
 - 113-8 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0032-5791 
<br/><br/><label>Standard No.: </label>10.1093/ps/84.1.113  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Chickens<br/>Female<br/>Food Technology--methods<br/>Male<br/>Meat<br/>Muscle, Skeletal<br/>Quality Control<br/>Rigor Mortis