Texture and quality of chicken sausage formulated with woody breast meat

Woody breast (WB) myopathy is a quality defect, afflicting a large portion of commercial broilers to some degree. The WB myopathy is commonly attributed to rapid bird growth and characterized by excessive fibrosis within the pectoralis major, which is thought to cause the palpably hardened texture o...

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Detalles Bibliográficos
Autores principales: Rigdon, Macc, Stelzleni, Alexander M., McKee, Robert W., Pringle, T. Dean, Bowker, Brian, Zhuang, Hong, Thippareddi, Harshavardhan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2020
Materias:
Processing and Products
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7936209/
https://www.ncbi.nlm.nih.gov/pubmed/33518346
http://dx.doi.org/10.1016/j.psj.2020.12.014

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7936209/
https://www.ncbi.nlm.nih.gov/pubmed/33518346
http://dx.doi.org/10.1016/j.psj.2020.12.014

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