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Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count...

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Detalles Bibliográficos
Autores principales:	Kaewthong, Pensiri, Pomponio, Luigi, Carrascal, Jorge R., Knøchel, Susanne, Wattanachant, Saowakon, Karlsson, Anders H
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Japan Poultry Science Association 2019
Materias:	Full Papers
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7005396/ https://www.ncbi.nlm.nih.gov/pubmed/32055229 http://dx.doi.org/10.2141/jpsa.0180106

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