Technological and Sensory Quality and Microbiological Safety of RIR Chicken Breast Meat Marinated with Fermented Milk Products

SIMPLE SUMMARY: The use of meat from hens after the end of the laying period is limited due to their inferior sensory properties compared to the meat of young slaughter birds, mainly due to the age of the hens. Therefore, we are looking for effective methods of softening the meat of laying hens afte...

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Detalles Bibliográficos
Autores principales: Sokołowicz, Zofia, Augustyńska-Prejsnar, Anna, Krawczyk, Józefa, Kačániová, Miroslava, Kluz, Maciej, Hanus, Paweł, Topczewska, Jadwiga
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614409/
https://www.ncbi.nlm.nih.gov/pubmed/34828013
http://dx.doi.org/10.3390/ani11113282

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8614409/
https://www.ncbi.nlm.nih.gov/pubmed/34828013
http://dx.doi.org/10.3390/ani11113282

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