Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics

Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees...

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Detalles Bibliográficos
Autores principales: Caldas-Cueva, Juan P., Mauromoustakos, A., Owens, Casey M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858008/
https://www.ncbi.nlm.nih.gov/pubmed/33518081
http://dx.doi.org/10.1016/j.psj.2020.09.093

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858008/
https://www.ncbi.nlm.nih.gov/pubmed/33518081
http://dx.doi.org/10.1016/j.psj.2020.09.093

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