Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis

Chicken meat spoilage is a significant concern for food safety and quality, and this study aims to predict the spoilage point of chicken breast meat through various attributes and metabolites. Chicken meat was stored in anaerobic packaging at 4 °C for 13 days, and various meat quality attributes (pH...

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Detalles Bibliográficos
Autores principales: Kim, Hyun-Jun, Kim, Hye-Jin, Kim, Hyun Cheol, Lee, Dongheon, Jung, Hyun Young, Kang, Taemin, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10506101/
https://www.ncbi.nlm.nih.gov/pubmed/37727874
http://dx.doi.org/10.1016/j.crfs.2023.100590

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10506101/
https://www.ncbi.nlm.nih.gov/pubmed/37727874
http://dx.doi.org/10.1016/j.crfs.2023.100590

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