Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths

The objective of this study is to evaluate the effects of NaCl and KCl salting on technological properties of pre- and post-rigor chicken breasts at various ionic strengths. The following factorial arrangement was used: 2 salt types (NaCl and KCl) × 2 rigor statuses (pre- and post-rigor) × 4 ionic s...

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Detalles Bibliográficos
Autores principales: Song, Dong-Heon, Ham, Youn-Kyung, Noh, Sin-Woo, Chin, Koo Bok, Kim, Hyun-Wook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353538/
https://www.ncbi.nlm.nih.gov/pubmed/32498341
http://dx.doi.org/10.3390/foods9060721

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7353538/
https://www.ncbi.nlm.nih.gov/pubmed/32498341
http://dx.doi.org/10.3390/foods9060721

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