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Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which was slaughtered, deboned, frozen, and thawed in the same plant (frozen-thawed); and the last which was slaugh...

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Detalles Bibliográficos
Autores principales:	Bae, Young Sik, Lee, Jae Cheong, Jung, Samooel, Kim, Hyun-Joo, Jeon, Seung Yeop, Park, Do Hee, Lee, Soo-Kee, Jo, Cheorun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Korean Society for Food Science of Animal Resources 2014
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4597820/ https://www.ncbi.nlm.nih.gov/pubmed/26760748 http://dx.doi.org/10.5851/kosfa.2014.34.1.73

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