Research Note: Comparison of 3 methods used for estimating cook loss in broiler breast meat

The objective of this study was to evaluate different methods used for estimating cook loss in broiler breast fillets (pectoralis major). Two experiments were conducted. In the first experiment, intact fillets were weighed, cooked to 75°C, and then subjected to 1 of 3 postcook handling treatments: c...

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Detalles Bibliográficos
Autores principales: Pang, B., Bowker, B., Zhuang, H., Yang, Y., Zhang, J.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7647922/
https://www.ncbi.nlm.nih.gov/pubmed/33142547
http://dx.doi.org/10.1016/j.psj.2020.08.038

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7647922/
https://www.ncbi.nlm.nih.gov/pubmed/33142547
http://dx.doi.org/10.1016/j.psj.2020.08.038

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