Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of com...

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Główni autorzy:	Farouq Heidar Barido, Hye-Jin Kim, Dong-Jin Shin, Ji-Seon Kwon, Hee-Jin Kim, Dongwook Kim, Hyo-Jun Choo, Ki-Chang Nam, Cheorun Jo, Jun-Heon Lee, Sung-Ki Lee, Aera Jang
Format:	Artigo
Język:	Inglês
Wydane:	MDPI AG 2022-09-01
Seria:	Foods
Hasła przedmiotowe:	frozen-thawed Korean native chickens organoleptic properties physicochemical thigh meat
Dostęp online:	https://www.mdpi.com/2304-8158/11/19/3006
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