Cargando…
Effects of Short-Term Presalting and Salt Level on the Development of Pink Color in Cooked Chicken Breasts
The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt lev...
| Autor principal: | |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Korean Society for Food Science of Animal Resources
2017
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5355589/ https://www.ncbi.nlm.nih.gov/pubmed/28316476 http://dx.doi.org/10.5851/kosfa.2017.37.1.98 |