Quality parameters of chicken breast meat affected by carcass scalding conditions

OBJECTIVE: The influence of broiler carcass scalding conditions on chicken breast meat quality parameters was investigated. METHODS: Two hundred and seventy Cobb broiler chickens from 42 to 48 days old were slaughtered according to the standard industry practice and scalded in five temperature/time...

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Detalles Bibliográficos
Autores principales: da Silva-Buzanello, Rosana Aparecida, Schuch, Alexia Francielli, Gasparin, André Wilhan, Torquato, Alex Sanches, Scremin, Fernando Reinoldo, Canan, Cristiane, Soares, Adriana Lourenço
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Asian-Australasian Association of Animal Production Societies (AAAP) and Korean Society of Animal Science and Technology (KSAST) 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6599962/
https://www.ncbi.nlm.nih.gov/pubmed/30744334
http://dx.doi.org/10.5713/ajas.18.0692

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6599962/
https://www.ncbi.nlm.nih.gov/pubmed/30744334
http://dx.doi.org/10.5713/ajas.18.0692

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