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Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat
The objective of this study was to evaluate different methods used for estimating cook loss in broiler breast fillets (pectoralis major). Two experiments were conducted. In the first experiment, intact fillets were weighed, cooked to 75°C, and then subjected to 1 of 3 postcook handling treatments: c...
שמור ב:
| הוצא לאור ב: | Poult Sci |
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| Main Authors: | , , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Elsevier
2020
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7647922/ https://ncbi.nlm.nih.gov/pubmed/33142547 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2020.08.038 |
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