Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature

This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 wk, 3 h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw meat characteristics (L*, a*, b*, pH, compression force and...

Descripción completa

Detalles Bibliográficos
Autores principales: Sun, Xiao, Giampietro-Ganeco, Aline, Mueller, Ashleigh, Maynard, Clay J., Caldas-Cueva, Juan P., Owens, Casey M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8264151/
https://www.ncbi.nlm.nih.gov/pubmed/34225199
http://dx.doi.org/10.1016/j.psj.2021.101212

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8264151/
https://www.ncbi.nlm.nih.gov/pubmed/34225199
http://dx.doi.org/10.1016/j.psj.2021.101212

Ejemplares similares