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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Bibliografische gegevens
Gepubliceerd in:J Poult Sci
Hoofdauteurs: Kaewthong, Pensiri, Pomponio, Luigi, Carrascal, Jorge R., Knøchel, Susanne, Wattanachant, Saowakon, Karlsson, Anders H
Formaat: Artigo
Taal:Inglês
Gepubliceerd in: Japan Poultry Science Association 2019
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Online toegang: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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