Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Yeo, Eui-Joo, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2015
Assuntos:
Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC4670885/
https://ncbi.nlm.nih.gov/pubmed/26761884
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2015.35.5.577
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados