Methoden der rationellen Verarbeitung eines in der Geflügelverarbeitungsindustrie anfallenden Rohstoffes = Rational processing of a raw material generated in the poultry processing industrySEMJONYSCHEWA, A. I; NIKOLAJEW, I. W; MASCHENZEWA, N. G et al.Fleischwirtschaft (Frankfurt). 2010, Vol 90, Num 3, pp 122-126, issn 0015-363X, 5 p.Article

Review : application of science and technology to poultry meat processing = Revue : applications de la science et de la technologie à la transformation des viandes de volailleJONES, J. M.Journal of Food Technology. 1986, Vol 21, Num 6, pp 663-681, issn 0022-1163Article

Quality of comminuted sausages formulated from mechanically deboned poultry meat = Qualité de saucisses de viande hachée de volaille désossée mécaniquementMIELNIK, Maria B; AABY, Kjersti; ROLFSEN, Knut et al.Meat science. 2002, Vol 61, Num 1, pp 73-84, issn 0309-1740Article

EVALUATION OF FOUR PURINE COMPOUNDS IN POULTRY PRODUCTSYOUNG LL.1980; J. FOOD SCI.; USA; DA. 1980; VOL. 45; NO 4; PP. 1064-1067; 3 P.; BIBL. 11 REF.Article

EVALUATION OF VARIOUS MIXING STRESSES ON STORAGE STABILITY (TBA) AND COLOR OF MECHANICALLY DEBONED TURKEY MEAT.UEBERSAX MA; DAWSON LE; UEBERSAX KL et al.1978; POULTRY SCI.; USA; DA. 1978; VOL. 57; NO 4; PP. 924-929; BIBL. 13 REF.Article

Casein peptides with inhibitory activity on lipid oxidation in beef homogenates and mechanically deboned poultry meatROSSINI, Karina; NORENA, Caciano P. Z; CLADERA-OLIVERA, Florencia et al.Lebensmittel - Wissenschaft + Technologie. 2009, Vol 42, Num 4, pp 862-867, issn 0023-6438, 6 p.Article

EFFECTS OF INERT GAS AND VACUUM PACKAGINGS ON STORAGE STABILITY OF MECHANICALLY DEBONED POULTRY MEATSPANTIPAR JANTAWAT; DAWSON LE.1980; POULTRY SCI.; USA; DA. 1980; VOL. 59; NO 5; PP. 1053-1058; BIBL. 22 REF.Article

PHYSICAL AND CHEMICAL COMPOSITION OF MEAT LOAVES CONTAINING MECHANICALLY DEBONED TURKEY MEAT.UEBERSAY MA; DAWSON LE; UEBERSAX KL et al.1978; POULTRY SCI.; U.S.A.; DA. 1978; VOL. 57; NO 3; PP. 660-669; BIBL. 1 P.Article

EFFECTS OF LEVELS OF FAT AND PROTEIN ON THE STABILITY AND VISCOSITY OF EMULSIONS PREPARED FROM MECHANICALLY DEBONED POULTRY MEAT.MAYFIELD TL; HALE KK JR; RAO VNM et al.1978; J. FOOD SCI.; U.S.A.; DA. 1978; VOL. 43; NO 1; PP. 197-201; BIBL. 16 REF.Article

Purine content and protein quality of mechanically separated poultry meat products produced in Canada = Teneur en purine et qualité protéique des produits à base de viande de volaille séparée mécaniquement et produits au CanadaSARWAR, G; PEACE, R. W; BOTTING, H. G et al.Canadian Institute of Food Science and Technology journal. 1985, Vol 18, Num 3, pp 251-255, issn 0315-5463Article

Physicochemical and sensory properties of chicken nuggets with washed mechanically deboned chicken meat : Research notePERLO, F; BONATO, P; TEIRA, G et al.Meat science. 2006, Vol 72, Num 4, pp 785-788, issn 0309-1740, 4 p.Article

EFFECTS OF CO₂-SNOW ON THE QUALITY AND ACCEPTANCE OF MECHANICALLY DEBONED POULTRY MEATMAST MG; JURDI D; MACNEIL JH et al.1979; J. FOOD SCI.; USA; DA. 1979; VOL. 44; NO 2; PP. 346-354; (5 P.); BIBL. 12 REF.Article

TEXTURE PROFILE ANALYSIS OF PATTIES MADE FROM MIXED AND FLAKE-CUT MECHANICALLY DEBONED POULTRY MEATLYON CE; LYON BG; DAVIS CE et al.1980; POULTRY SCI.; USA; DA. 1980; VOL. 59; NO 1; PP. 69-76; BIBL. 14 REF.Article

STORAGE STABILITY (TBA) AND COLOR OF MDCM AND MDTM PROCESSED WITH CO₂ COOLING.UEBERSAX KL; DAWSON LE; UEBERSAX MA et al.1978; POULTRY SCI.; U.S.A.; DA. 1978; VOL. 57; NO 3; PP. 670-675; BIBL. 11 REF.Article

PHYSICAL AND FUNCTIONAL PROPERTIES OF HEAT PASTEURIZED MECHANICALLY DEBONED POULTRY MEAT.MAST MG; MACNEIL JH.1976; POULTRY SCI.; U.S.A.; DA. 1976; VOL. 55; NO 4; PP. 1207-1213; BIBL. 24 REF.Article

Functional and sensory properties of chicken meat from spent-hen carcasses deboned manually or mechanically in JordanABDULLAH, Basem; AL-NAJDAWI, Rula.International journal of food science & technology. 2005, Vol 40, Num 5, pp 537-543, issn 0950-5423, 7 p.Article

Bacterial populations associated with meat from the deboning room of a high throughput red meat abattoirNEL, S; LUES, J. F. R; BUYS, E. M et al.Meat science. 2004, Vol 66, Num 3, pp 667-674, issn 0309-1740, 8 p.Article

Viande de volailles: Optimisation par la mécatronique = Poultry meat mechatronicsProcess (Cesson-Sévigné). 1999, Num 1154, pp 56-57, issn 0998-6650Article

THE EFFECT OF HOT-BONING ON GLYCOLYSIS IN BEEF MUSCLE.TARRANT PV.1977; J. SCI. FOOD AGRIC.; G.B.; DA. 1977; VOL. 28; NO 10; PP. 927-930; BIBL. 7 REF.Article

SYMPOSIUM: PROPERTIES, PROBLEMS, AND UTILIZATION OF MECHANICALLY-DEBONED MUSCLE TISSUE.1976; FOOD TECHNOL.; U.S.A.; DA. 1976; VOL. 30; NO 9; PP. 35-70 (21P.); BIBL. DISSEM.Article

Biological evaluation of mechanically deboned chicken meat protein qualityNEGRAO, Carolina C; MIZUBUTI, Ivone Y; MORITA, Maria Celeste et al.Food chemistry. 2005, Vol 90, Num 4, pp 579-583, issn 0308-8146, 5 p.Article

Metabolomic approach for the detection of mechanically recovered meat in food productsSUROWIEC, Izabella; FRASER, Paul D; PATEL, Raj et al.Food chemistry. 2011, Vol 125, Num 4, pp 1468-1475, issn 0308-8146, 8 p.Article

Electrical stimulation, hot-boning and prerigor cookery effects on lamb Longissimus tenderness = Effets de la stimulation électrique, du désossage à chaud et de la cuisson pré-rigor sur la tendreté des muscles Longissimus d'agneauSTOLARZ, D. J; THOMAS, J. D; RAY, E. E et al.Journal of food science. 1984, Vol 49, Num 6, pp 1466-1488, issn 0022-1147, 5 p.Article

MASCHINELLE FLEISCH-KNOCHEN-SEPARATION, TECHNOLOGIE UND ANFORDERUNGEN = SEPARATION A LA MACHINE DE LA VIANDE ET DES OS, TECHNOLOGIE ET EXIGENCESANHALT G.1980; ARCH. LEBENSMITTEL-HYG.; DEU; DA. 1980; VOL. 31; NO 1; PP. 12-16; ABS. ENGArticle

VERFAHREN ZUM MACHWEIS VON KNOCHENSUBSTANZ IN GEWEBE GEMENGEN UND BEWERTUNG VON KNOCHENGEHALTEN IN MASCHINELL UND MANUELL GEWONNENEM RESTFLEISCH. = PROCEDES DE MISE EN EVIDENCE DE SUBSTANCE OSSEUSE DANS DES MELANGES DE TISSUS ET DOSAGE D'OS DANS DE LA VIANDE DESOSSEE MECANIQUEMENT OU MANUELLEMENTANHALT G; WENZEL S.1977; ARCH. LEBENSMITTEL-HYG.; DTSCH.; DA. 1977; VOL. 28; NO 5; PP. 161-166; ABS. ANGL.; BIBL. 57 REF.Article