Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts

Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptability, in comparison with broiler meat. The tenderization of spent hen meat using kiwi and pineapple extracts will encourage meat processors to use this less expensive meat as a new source of raw materials f...

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Autori principali:	Heba H. S. Abdel-Naeem, Amal G. Abdelrahman, Kálmán Imre, Adriana Morar, Viorel Herman, Nabil A. Yassien
Natura:	Artigo
Lingua:	Inglês
Pubblicazione:	MDPI AG 2022-10-01
Serie:	Foods
Soggetti:	spent hens’ meat tenderization physicochemical organoleptic electrophoretic pattern topographical structure
Accesso online:	https://www.mdpi.com/2304-8158/11/21/3430
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