Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy

The objective of this study was to evaluate a novel multi-blade Shear (MBS) method for measuring texture properties of both raw and cooked broiler fillets (pectoralis major) with the woody breast (WB) myopathy. A total of 180 broiler breast fillets (60 normal [NOR], 60 moderate WB [MOD], and 60 seve...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Poult Sci
Main Authors: Zhang, Jian, Zhuang, Hong, Bowker, Brian, Stelzleni, Alexander M., Yang, Yi, Pang, Bin, Gao, Yue, Thippareddi, Harshavardhan
Formato: Artigo
Idioma:Inglês
Publicado em: Elsevier 2021
Assuntos:
PROCESSING AND PRODUCT
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8113972/
https://ncbi.nlm.nih.gov/pubmed/33957392
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2021.101123
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados