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Showing 1 to 1 of 1 for “"Early de-boned broiler breast"”.
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Hydrodynamic Shock Wave: Decreasing Broiler Breast Aging Time
The Hydrodyne process was used to tenderize early de-boned broiler (EB) breasts. The first objective was to determine effects of explosive and distance of the explosive to the meat surface. EB breasts were removed immediately after initial chill (45 min post-mortem), stored for 24 hours, and …