Effects of Marketing Ages on the Physicochemical Properties and Sensory Aspects of Cured Broiler Chicken Breast Meat

This research evaluated the properties of cured chicken breasts of broiler chicken with different marketing ages (28, 30, 32, and 34 day). The water contents in the proximate compositions of the samples tended to decrease with increasing marketing age, while the protein content increased. The sample...

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Detalles Bibliográficos
Autores principales: Park, Sin-Young, 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/PMC8470794/
https://www.ncbi.nlm.nih.gov/pubmed/34574262
http://dx.doi.org/10.3390/foods10092152

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8470794/
https://www.ncbi.nlm.nih.gov/pubmed/34574262
http://dx.doi.org/10.3390/foods10092152

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