EFFECT OF FROZEN STORAGE AND COOKING ON THE CHEMICAL CHANGES AND QUALITY OF CHICKEN MEAT

This work is carried out to evaluate the effect of frozen storage andcooking methods on the quality of chicken meat. The highest moisture losseswere observed in chicken breast and thigh meat samples cooked by themicrowave method. Also, all the investigated cooking methods of the samesamples reduced...

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Hlavní autoři:	S.A.S. Hallabo, F.A. El-Wakeil, M.H.A Shams El-Din, Naglaa A. Shedeed
Médium:	Artigo
Jazyk:	Árabe
Vydáno:	Fayoum University, Faculty of Agriculture 2010-07-01
Edice:	Fayoum Journal of Agricultural Research and Development
Témata:	Chicken meat Chemical composition Cooking methods Frozen storage amino acids Fatty acids Sensory evaluation
On-line přístup:	https://fjard.journals.ekb.eg/article_195688_33403941054f26a7a54495228ea73156.pdf
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