Sensory Quality Evaluation of Superheated Steam-Treated Chicken Leg and Breast Meats with a Combination of Marination and Hot Smoking

As the sensory qualities of meat processed using methods such as superheated steam, marination, and hot smoking have not been examined, this study analyzed the sensory quality of chicken meats (leg, breast) and its chemical correlation by determining optimal processing conditions (superheated steam...

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Detalles Bibliográficos
Autores principales: Cho, Woo-Hee, Choi, Jae-Suk
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392690/
https://www.ncbi.nlm.nih.gov/pubmed/34441701
http://dx.doi.org/10.3390/foods10081924

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8392690/
https://www.ncbi.nlm.nih.gov/pubmed/34441701
http://dx.doi.org/10.3390/foods10081924

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