Effect of Pre-Blended Phosphates on the Freezing Quality Characteristics of Ground Woody Breast Meat Compared to Normal Meat

SIMPLE SUMMARY: Woody breast (WB) myopathy is a major meat quality issue facing the global poultry industry. The WB affected meat can be ground, frozen, and utilized for further processed poultry products as needed. Freezing and thawing of WB meat may affect the functional properties of myofibrillar...

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Detalles Bibliográficos
Autores principales: Garner, Laura J., Brooks, Lasheda, Spencer, Lindsey F., Rehm, John, Kataria, Jasmine, Morey, Amit
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602641/
https://www.ncbi.nlm.nih.gov/pubmed/33076334
http://dx.doi.org/10.3390/ani10101880

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7602641/
https://www.ncbi.nlm.nih.gov/pubmed/33076334
http://dx.doi.org/10.3390/ani10101880

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