Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens

This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai native chicken...

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Detalles Bibliográficos
Autores principales: Katemala, Sasikan, Molee, Amonrat, Thumanu, Kanjana, Yongsawatdigul, Jirawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10276146/
https://www.ncbi.nlm.nih.gov/pubmed/37276701
http://dx.doi.org/10.1016/j.psj.2023.102754

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10276146/
https://www.ncbi.nlm.nih.gov/pubmed/37276701
http://dx.doi.org/10.1016/j.psj.2023.102754

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