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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...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| 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 |