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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...
| Autores principales: | , , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Materias: | |
| 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 |