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Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage
The objective of this study was to investigate the effects of rigor state on physicochemical characteristics and the oxidative stability of chicken leg and breast muscles as a function of freezing time. Breast and leg muscles were excised from 24 broiler chickens at 30 min or 1.5 h postmortem (PM),...
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| Vydáno v: | J Food Sci Technol |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Springer India
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6828987/ https://ncbi.nlm.nih.gov/pubmed/31741505 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-019-03941-0 |
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