Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

SIMPLE SUMMARY: Spent hen and broiler have clear differences according to consumption methods. The pH, color, cooking yield, water holding capacity (WHC), and shear force of carcass characteristics and the electronic nose and electronic tongue of sensory characteristics were compared in order to rec...

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Detalles Bibliográficos
Autores principales: Lee, Sol-Hee, Kim, Hack-Youn
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466627/
https://www.ncbi.nlm.nih.gov/pubmed/34573531
http://dx.doi.org/10.3390/ani11092565

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466627/
https://www.ncbi.nlm.nih.gov/pubmed/34573531
http://dx.doi.org/10.3390/ani11092565

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