Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5%...

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Detalles Bibliográficos
Autores principales: Kruk, Zbigniew A., Kim, Hyun Joo, Kim, Yun Ji, Rutley, David L., Jung, Samooel, Lee, Soo Kee, Jo, Cheorun
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2014
Materias:
Articles
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093212/
https://www.ncbi.nlm.nih.gov/pubmed/25049950
http://dx.doi.org/10.5713/ajas.2013.13417

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4093212/
https://www.ncbi.nlm.nih.gov/pubmed/25049950
http://dx.doi.org/10.5713/ajas.2013.13417

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