Influence of Heat on Protein Degradation, Histology and Eating Quality Indicators of Chicken Meat

The experiments were carried out during February–July, 2021 at the Department of Livestock Products Technology (Meat science), Veterinary College and Research Institute, Namakkal, Tamil Nadu Veterinary and Animal Sciences University, India to assess the influence of heat on protein degradation, his...

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Huvudupphov:	M. Muthulakshmi, V. Chandirasekaran, A. Kalaikannan, A. Jagadeeswaran, G. Selvaraju, M. Muthukumar, R. Prakash Krupakaran, C. Vasanthi, A. Irshad
Materialtyp:	Artigo
Språk:	Inglês
Utgiven:	Puspa Publishing House 2022-03-01
Serie:	International Journal of Bio-Resource and Stress Management
Ämnen:	Chicken meat, temperature, sensory quality, protein degradation, histology
Länkar:	https://ojs.pphouse.org/index.php/IJBSM/article/view/4201
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