Cargando…
Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition
The objective of this study was to investigate the influence of meat temperature on moisture loss, muscle water properties, and protein profiles in broiler pectoralis major with the severe woody breast (WB) condition. Broiler breast samples were collected from a commercial plant and sorted into norm...
| Autores principales: | , , , , , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7858045/ https://www.ncbi.nlm.nih.gov/pubmed/33518085 http://dx.doi.org/10.1016/j.psj.2020.10.034 |