Influence of post-mortem aging in tenderness of chicken breast fillets

In this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according...

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Bibliografiske detaljer
Udgivet i:Ciência Rural
Main Authors: Helena Caminha Santos, Adriano Brandelli, Marco Antônio Záchia Ayub
Format: Artigo
Sprog:Inglês
Udgivet: Universidade Federal de Santa Maria 2004
Fag:
Agrociencias
chicken breasts
meat tenderization
sensory evaluation
Online adgang:https://www.redalyc.org/articulo.oa?id=33134338
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