Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments

This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (–18°C for 90 d). WS presented higher lip...

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Detalles Bibliográficos
Autores principales: Costa Filho, Djalma Vitorino, Rocha, Thayse Cavalcante da, Carvalho, Jéssica Moreira de, Carvalho, Leila Moreira de, Galvão, Mércia de Sousa, Pedrao, Mayka Reghiany, Estévez, Mario, Madruga, Marta Suely
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10404771/
https://www.ncbi.nlm.nih.gov/pubmed/37343347
http://dx.doi.org/10.1016/j.psj.2023.102826

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10404771/
https://www.ncbi.nlm.nih.gov/pubmed/37343347
http://dx.doi.org/10.1016/j.psj.2023.102826

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