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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...
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| Wydane w: | Korean J Food Sci Anim Resour |
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| Główni autorzy: | , , , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Korean Society for Food Science of Animal Resources
2015
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| Hasła przedmiotowe: | |
| Dostęp online: | 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 |
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