Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants

The current trend in monitoring meat quality is to move the quality measurements from the laboratory to the processing line. To provide better meat quality control in the commercial poultry processing plants, we evaluated the quality of broiler breast meat samples, observing different colors, and as...

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Detalles Bibliográficos
Autores principales: Lee, Soo-Kyoung, Chon, Jung-Whan, Yun, Young-Kwon, Lee, Jae-Chung, Jo, Cheorun, Song, Kwang-Young, Kim, Dong-Hyeon, Bae, Dongryeoul, Kim, Hyunsook, Moon, Jin-San, Seo, Kun-Ho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2021
Materias:
MICROBIOLOGY AND FOOD SAFETY
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8741502/
https://www.ncbi.nlm.nih.gov/pubmed/34995878
http://dx.doi.org/10.1016/j.psj.2021.101627

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8741502/
https://www.ncbi.nlm.nih.gov/pubmed/34995878
http://dx.doi.org/10.1016/j.psj.2021.101627

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