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Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature
This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 wk, 3 h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw meat characteristics (L*, a*, b*, pH, compression force and...
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| Publicado no: | Poult Sci |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Elsevier
2021
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8264151/ https://ncbi.nlm.nih.gov/pubmed/34225199 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1016/j.psj.2021.101212 |
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