Evaluation of physicochemical properties of fresh and defrosted chicken breast meat of different minced sizes
The present study evaluated the effect of different mince particle sizes on the quality of fresh and defrosted chicken breast meat. Broiler chicken breast meat was obtained and minced into 4 mm, 6 mm, and 11 mm particle sizes using a mechanical mincer. The minced meat was pooled according to its par...
Furkejuvvon:
| Váldodahkkit: | , , , , , , , , |
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| Materiálatiipa: | Artigo |
| Giella: | Inglês |
| Almmustuhtton: |
Elsevier
2025-12-01
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| Ráidu: | Applied Food Research |
| Fáttát: | |
| Liŋkkat: | http://www.sciencedirect.com/science/article/pii/S2772502225008133 |
| Fáddágilkorat: |
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