Comparison between Standardized and Modified EZ-DripLoss Determination Methods in Chicken Breast Meat

SIMPLE SUMMARY: The quality of fresh meat largely relates to water-holding capacity (WHC) which is an important attribute associated with consumer acceptance and food-processing technology. Regarding this, the industry requires methods that can easily, with a great precision, determine the WHC of me...

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Detalles Bibliográficos
Autores principales: Kaić, Ana, Janječić, Zlatko, Golub, Karla, Potočnik, Klemen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Technical Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10044003/
https://www.ncbi.nlm.nih.gov/pubmed/36978595
http://dx.doi.org/10.3390/ani13061054

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10044003/
https://www.ncbi.nlm.nih.gov/pubmed/36978595
http://dx.doi.org/10.3390/ani13061054

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