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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

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