Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat

The aim of this study was to compare the histochemical and meat quality characteristics between the normal and white-striping (WS) pectoralis major muscles. Additionally, this study investigated the effects of oven cooking (OV) and sous-vide (SV) cooking methods on objective texture parameters and s...

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Detalles Bibliográficos
Autores principales: Lee, Boin, Park, Chun Ho, Kong, Changsu, Kim, Young Soon, Choi, Young Min
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
Palatability of Ws Chicken Breast
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8187809/
https://www.ncbi.nlm.nih.gov/pubmed/34102482
http://dx.doi.org/10.1016/j.psj.2021.101177

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8187809/
https://www.ncbi.nlm.nih.gov/pubmed/34102482
http://dx.doi.org/10.1016/j.psj.2021.101177

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