Tenderness changes during the conversion of muscle to meat

F.J.G. Schreurs

    Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

    Original languageUndefined/Unknown
    Title of host publicationProceedings satellite symposium "Developments of new humane stunning and related processing methods for poultry to improve product quality and consumer acceptability" / E. Lambooij, editor. - European poultry meat and egg quality symposia '97, WPSA. - Poznan, Poland : WPSA, September 21-26, 1997. - ISBN 83-87541-0-1
    Pages257-269
    Publication statusPublished - 1997

    Cite this

    Schreurs, F. J. G. (1997). Tenderness changes during the conversion of muscle to meat. In Proceedings satellite symposium "Developments of new humane stunning and related processing methods for poultry to improve product quality and consumer acceptability" / E. Lambooij, editor. - European poultry meat and egg quality symposia '97, WPSA. - Poznan, Poland : WPSA, September 21-26, 1997. - ISBN 83-87541-0-1 (pp. 257-269)