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Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham
The consumption of meat products from old broiler breeder hen (OBH) and old laying hen (OLH) is limited by their poor organoleptic properties. In this study, the physicochemical properties of breast and thigh meat from OBH and OLH and their application to the development of pressed ham with better q...
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| Publicado no: | Poult Sci |
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| Main Authors: | , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2020
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7587621/ https://ncbi.nlm.nih.gov/pubmed/32241508 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2019.10.076 |
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