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Impact of frozen storage on some functional properties and sensory evaluation of goose meat
The objective of this study was to investigate the changes in the functional properties (pH, water holding capacity [WHC], water binding capacity [WBC], cooking losses [CL], defrosting losses [DL]), color parameters (L*, a*, b*, C, h°, ΔE), and sensory evaluation of breast (BM) and leg (LM) muscles...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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Elsevier
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10387603/ https://www.ncbi.nlm.nih.gov/pubmed/37478620 http://dx.doi.org/10.1016/j.psj.2023.102894 |