Abstract
Shear values were obtained from Cornish hens to determine the extent to which cooking methods and sample size had on these values. Cooking method did have a significant (P < 0.01) effect on the shear values for both slices of the pectoralis major as well as the iliotibialis. Sample weight influenced the shear values for the outer slice of the pectoralis major and the iliotibialis.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have