PREDICTION OF THE TEXTURE OF COOKED POULTRY PECTORALIS MAJOR MUSCLES BY NEAR‐INFRARED REFLECTANCE ANALYSIS OF RAW MEAT

By J. Meullenet, Elisabeth Jonville, David Grezes, C. Owens. 2004

55 citations recorded by the source corpus.

Subfields: Analytical Chemistry, Animal Science and Zoology

View Paper: https://www.semanticscholar.org/paper/643ac269a3bfac8c991ab1d43f2d363490da2653

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In Animal Science and Zoology

1. Y. Lee
2. C. Owens
3. J. Meullenet

Citations in the corpus

• THE MEULLENET‐OWENS RAZOR SHEAR (MORS) FOR PREDICTING POULTRY MEAT TENDERNESS: ITS APPLICATIONS AND OPTIMIZATION (2008, methodology): “The tenderness of the cooked fillets was evaluated by both the MORS and BMORS as described by Meullenet et al. (2004), with the exception of five measurements being taken per fillet instead of four.”