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Optimization of the Tenderization of Duck Breast Meat by Adenosine 5′-Monophosphate (AMP) using Response Surface Methodology

This study aimed to characterize and optimize the tenderization condition of duck breast meat by adenosine 5′-monophosphate (AMP), with the aid of response surface methodology (RSM). The results showed that the optimal conditions for the tenderization of duck breast meat were at the NaCl concentrati...

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Detalles Bibliográficos
Autores principales:	Wang, Daoying, Deng, Shaoying, Zhang, Muhan, Geng, Zhiming, Sun, Chong, Bian, Huan, Liu, Fang, Zhu, Yongzhi, Xu, Weimin
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Japan Poultry Science Association 2016
Materias:	Full Papers
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7477241/ https://www.ncbi.nlm.nih.gov/pubmed/32908370 http://dx.doi.org/10.2141/jpsa.0150066

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