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