Enhancing texture and tenderness in poultry meat

Enhancing texture and tenderness in poultry meatThe texture and tenderness of poultry meat are key factors in ensuring consumer satisfaction, and these qualities are significantly affected by how birds are treated before, during and after slaughter. This chapter begins by explaining how, after slaughter, the decline of muscle pH and the development of rigor mortis affect meat tenderness. We then examine the effect of the important process of chilling on meat tenderness. The problem of pale, soft

feed-stable

including irrigation scheduling and yield forecasting

Entomopathogenic nematodes in the genera Heterorhabditis and Steinernema are potent biological control agents that have been commercialized widely for control of economically important insect pests

Tea is one of the most popular beverages in the world

This volume presents selected material associated with potters' workshops and pottery production from some 14 Early Iron Age contexts northwest of the Athenian Acropolis that range in date from the Protogeometric through Archaic periods

An esteemed group of contributors discuss the varieties of lesbian and gay representation to deconstruct and redefine notions of national identity and culture in a diverse European context

The chapter concludes with an overview of the emerging diseases in dairy cattle

In 'Subversive Spinoza'

Given the characteristics of different methods

Explores the experiences of middle-class men on the English home front during the First World War

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illustrates system processes and outputs with examples from the Midwestern and Western U