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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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| Veröffentlicht in: | Ciência Rural |
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| Hauptverfasser: | , , |
| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Universidade Federal de Santa Maria
2004
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| Schlagworte: | |
| Online Zugang: | https://www.redalyc.org/articulo.oa?id=33134338 |
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