Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

This study aimed to characterize and optimize the tenderization condition of duck breast meat by adenosine 5′-monophosphate (AMP), with the aid of response surface methodology (RSM). The results showed that the optimal conditions for the tenderization of duck breast meat were at the NaCl concentrati...

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Detalhes bibliográficos
Publicado no:J Poult Sci
Main Authors: Wang, Daoying, Deng, Shaoying, Zhang, Muhan, Geng, Zhiming, Sun, Chong, Bian, Huan, Liu, Fang, Zhu, Yongzhi, Xu, Weimin
Formato: Artigo
Idioma:Inglês
Publicado em: Japan Poultry Science Association 2016
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Full Papers
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC7477241/
https://ncbi.nlm.nih.gov/pubmed/32908370
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.2141/jpsa.0150066
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