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Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage
The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count...
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| Vydáno v: | J Poult Sci |
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| Hlavní autoři: | , , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Japan Poultry Science Association
2019
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7005396/ https://ncbi.nlm.nih.gov/pubmed/32055229 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2141/jpsa.0180106 |
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