Effects of Whey Protein Injection as a Curing Solution on Chicken Breast Meat

The quality characteristics and storage stability of chicken breast meat (CBM) was investigated following the injection of whey protein (WP) as a curing ingredient. The moisture content of CBM decreased with increasing concentration of WP. The highest concentration of WP (7%) resulted in the lowest...

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Detalles Bibliográficos
Autores principales: Ha, Jung-Heun, Lee, Ju-Ho, Lee, Jae-Joon, Choi, Yang-Il, Lee, Hyun-Joo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612792/
https://www.ncbi.nlm.nih.gov/pubmed/31304476
http://dx.doi.org/10.5851/kosfa.2019.e44

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6612792/
https://www.ncbi.nlm.nih.gov/pubmed/31304476
http://dx.doi.org/10.5851/kosfa.2019.e44

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