Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-...

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Detalles Bibliográficos
Autores principales: Noh, Sin-Woo, Song, Dong-Heon, Ham, Youn-Kyung, Yang, Na-Eun, Kim, Hyun-Wook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340550/
https://www.ncbi.nlm.nih.gov/pubmed/37444329
http://dx.doi.org/10.3390/foods12132592

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10340550/
https://www.ncbi.nlm.nih.gov/pubmed/37444329
http://dx.doi.org/10.3390/foods12132592

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