Effect of wooden breast myopathy on water-holding capacity and rheological and gelling properties of chicken broiler breast batters

The objective of this study was to evaluate the effects of wooden breast myopathy on water-holding, rheological, and gelling properties of chicken broiler breast batter. As to water-holding capacity, wooden breast myopathy significantly increased cooking loss and thawing loss of meat batter compared...

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Detalles Bibliográficos
Autores principales: Zhang, Yulong, Wang, Peng, Xu, Xinglian, Xia, Tianlan, Li, Zhen, Zhao, Tianjiao
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597808/
https://www.ncbi.nlm.nih.gov/pubmed/32616270
http://dx.doi.org/10.1016/j.psj.2020.03.032

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7597808/
https://www.ncbi.nlm.nih.gov/pubmed/32616270
http://dx.doi.org/10.1016/j.psj.2020.03.032

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