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Molecular structural changes of Korat chicken meat as affected by packaging conditions during cold storage: Correlation to textural traits and sensory acceptance

This study investigated microstructural and molecular changes in Korat chicken (KC) meat, a Thai hybrid known for its unique meat characteristics, under air packaging (AP), vacuum packaging (VP), and modified atmosphere packaging (MAP: 30% CO₂/70% N₂) and their effects on texture and acceptability d...

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Principais autores: Sylvia Indriani, Nattanan Srisakultiew, Soottawat Benjakul, Cynthia Andriani, Kanjana Thumanu, Passakorn Kingwascharapong, Samart Sai-ut, Jaksuma Pongsetkul
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2026-02-01
coleção:Poultry Science
Assuntos:
Chicken meat
Meat texture
Protein degradation
Microstructure
Packaging
Acesso em linha:http://www.sciencedirect.com/science/article/pii/S003257912501555X
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