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