Comparative Analysis of Biochemical Parameters, Thermal Behavior, Rheological Features, and Gelling Characteristics of Thai Ligor Hybrid Chicken and Broiler Meats

Genetic differences typically cause differences in the structure and function of proteins in meat. The objective of this research was to examine the biochemical characteristics and functional behavior of proteins in fresh composite meat from Thai Ligor hybrid chicken (LC) and commercial broiler chic...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Ngassa Julius Mussa, Chantira Wongnen, Warangkana Kitpipit, Worawan Panpipat, Mingyu Yin, Siriporn Riebroy Kim, Manat Chaijan
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2024-12-01
Sarja:	Foods
Aiheet:	hybrid chicken gel quality meat
Linkit:	https://www.mdpi.com/2304-8158/14/1/55
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