Enhancing texture and tenderness in poultry meat Prof Andrew N. Sharpley

Enhancing texture and tenderness in poultry meat Prof Andrew N. SharpleyThe 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

The Puritan Ideology of Mobility: Corporatism

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the political self-image of the notorious Duchess of Marlborough

indicating more complex economic relations between estate and labourers than traditionally allowed

all illustrated by examples and problems from central areas of modern economics

and new in paperback

including twenty project

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the monograph positions Genet as a revolutionary playwright

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focusing on the 1920s to the 1960s

still exerts an unusual fascination for visitors to Munich’s Schloss Nymphenburg