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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Publicado en:Korean J Food Sci Anim Resour
Autores principales: 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
Lenguaje:Inglês
Publicado: Korean Society for Food Science of Animal Resources 2015
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Article
Acceso en línea: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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