Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast

The objective of this study was to determine the impact of pre-rigor salting using KCl on the technological properties of ground chicken breast. Chicken breast muscle (M. pectoralis major and minor) was hot-debonded and salted with 2% NaCl (w/w), 1% NaCl+1% KCl mixture, or 2% KCl, respectively, with...

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Detalles Bibliográficos
Autores principales: Song, D.H., Ham, Y.K., Ha, J.H., Kim, Y.R., Chin, K.B., Kim, H.W.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587853/
https://www.ncbi.nlm.nih.gov/pubmed/32416846
http://dx.doi.org/10.3382/ps/pez527

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7587853/
https://www.ncbi.nlm.nih.gov/pubmed/32416846
http://dx.doi.org/10.3382/ps/pez527

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