Effect of wooden breast condition on quality traits of emulsified chicken patties during frozen storage

Wooden breast (WB) is a recent abnormality characterized by tougher consistency in raw broiler breast fillets. This myopathy has been associated with negative alterations in chicken meat quality. The aim of this study was to evaluate the influence of WB condition on quality parameters of emulsified...

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Detalhes bibliográficos
Publicado no:J Food Sci Technol
Main Authors: Santos, Miriane Moreira Fernandes, de Lima, Darlinne Amanda Soares, Bezerra, Taliana Kênia Alencar, de Sousa Galvão, Mércia, Madruga, Marta Suely, da Silva, Fábio Anderson Pereira
Formato: Artigo
Idioma:Inglês
Publicado em: Springer India 2019
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Original Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC6706603/
https://ncbi.nlm.nih.gov/pubmed/31477987
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03886-4
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