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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Bibliografiske detaljer
Udgivet i: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
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2019
Fag:
Original Article
Online adgang: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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