Qualitative and Quantitative Comparisons of Texture Characteristics between Broiler and Jidori-niku, Japanese Indigenous Chicken Meat, Assessed by a Trained Panel

The texture of jidori-niku (Japanese indigenous native chicken meat) was characterized and compared with those of Chunky broiler chicken meat. Experiment 1: A qualitative sensory test using jidori-niku and broiler breast (pectoralis major, PM), thigh (biceps femoris, BF) and sasami (deep pectoral) m...

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Detalles Bibliográficos
Autores principales: Sasaki, Keisuke, Motoyama, Michiyo, Tagawa, Yoshio, Akama, Kyoko, Hayashi, Takeshi, Narita, Takumi, Chikuni, Koichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Japan Poultry Science Association 2017
Materias:
Full Papers
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7477187/
https://www.ncbi.nlm.nih.gov/pubmed/32908413
http://dx.doi.org/10.2141/jpsa.0160066

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7477187/
https://www.ncbi.nlm.nih.gov/pubmed/32908413
http://dx.doi.org/10.2141/jpsa.0160066

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