Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky

This study was conducted to determine the effects of using mechanically deboned chicken meat (MDCM) and collagen on quality characteristics of semi-dried chicken jerky. In experiment I, semi-dried chicken jerky was prepared with the replacement of chicken breast with MDCM (0, 10, 20, and 30%). The p...

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Detalles Bibliográficos
Autores principales: Song, Dong-Heon, Choi, Ji-Hun, Choi, Yun-Sang, Kim, Hyun-Wook, Hwang, Ko-Eun, Kim, Yong-Jae, Ham, Youn-Kyung, Kim, Cheon-Jei
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/PMC4662185/
https://www.ncbi.nlm.nih.gov/pubmed/26761667
http://dx.doi.org/10.5851/kosfa.2014.34.6.727

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4662185/
https://www.ncbi.nlm.nih.gov/pubmed/26761667
http://dx.doi.org/10.5851/kosfa.2014.34.6.727

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