Evaluation of multi blade shear (MBS) for determining texture of raw and cooked broiler breast fillets with the woody breast myopathy

The objective of this study was to evaluate a novel multi-blade Shear (MBS) method for measuring texture properties of both raw and cooked broiler fillets (pectoralis major) with the woody breast (WB) myopathy. A total of 180 broiler breast fillets (60 normal [NOR], 60 moderate WB [MOD], and 60 seve...

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Detalles Bibliográficos
Autores principales: Zhang, Jian, Zhuang, Hong, Bowker, Brian, Stelzleni, Alexander M., Yang, Yi, Pang, Bin, Gao, Yue, Thippareddi, Harshavardhan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113972/
https://www.ncbi.nlm.nih.gov/pubmed/33957392
http://dx.doi.org/10.1016/j.psj.2021.101123

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8113972/
https://www.ncbi.nlm.nih.gov/pubmed/33957392
http://dx.doi.org/10.1016/j.psj.2021.101123

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