Research Note: Effects of fiber source on the physicochemical properties of lean poultry meat products
ABSTRACT: Plant fiber addition (citrus A and B, apple, pea, bamboo, and sugar cane) to lean turkey meat was evaluated and texture, yield, and microstructure were compared to a control. The best 2 were the sugar cane and apple peel fibers which reduced cooking loss, and increased hardness by 20% comp...
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| Autor principal: | |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2023-05-01
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| coleção: | Poultry Science |
| Assuntos: | |
| Acesso em linha: | http://www.sciencedirect.com/science/article/pii/S0032579122007179 |
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