Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and sasami (deep pectoral) m...

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Detalhes bibliográficos
Publicado no:J Poult Sci
Main Authors: Sasaki, Keisuke, Motoyama, Michiyo, Tagawa, Yoshio, Akama, Kyoko, Hayashi, Takeshi, Narita, Takumi, Chikuni, Koichi
Formato: Artigo
Idioma:Inglês
Publicado em: Japan Poultry Science Association 2017
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Full Papers
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7477187/
https://ncbi.nlm.nih.gov/pubmed/32908413
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2141/jpsa.0160066
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