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The time course of rigor in broiler chicken breast muscle during factory processing was studied. 2. The texture of the breast muscle was compared with some of the major biochemical constituents at different stages of processing. 3. It was shown that rigor was still developing when the carcass was chilled. Subsequent blast freezing and thawing of chickens resulted in the muscle becoming considerably more tender.
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Grey et al. (1977) studied this question.
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