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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...

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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

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