A carregar...
Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat
The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping (WS) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and sous-vide (SV) cooking methods on objective texture parameters and s...
Na minha lista:
| Publicado no: | Poult Sci |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2021
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8187809/ https://ncbi.nlm.nih.gov/pubmed/34102482 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2021.101177 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|