Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat

OBJECTIVE: The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. METHODS: Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl(3), myoglobin and hemin treatment respectively, and the produc...

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Detalles Bibliográficos
Autores principales: Zhang, Muhan, Yan, Weili, Wang, Daoying, Xu, Weimin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Animal Bioscience 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8255890/
https://www.ncbi.nlm.nih.gov/pubmed/33171028
http://dx.doi.org/10.5713/ajas.20.0529

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8255890/
https://www.ncbi.nlm.nih.gov/pubmed/33171028
http://dx.doi.org/10.5713/ajas.20.0529

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