Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature

This study compared the quality, oxidation, and microstructure of high-market-share PSE-like chicken meat (PSE) after domestic cooking with those of normal chicken meat (NOR). Cooking techniques included steaming (ST), boiling (BO), roasting (RO), and microwaving (MV) at 60, 70, and 80 °C. The resul...

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Detalles Bibliográficos
Autores principales: Yang, Tianyi, Liu, Rui, Yang, Lun, Yang, Wenxue, Li, Keyue, Qin, Man, Ge, Qingfeng, Yu, Hai, Wu, Mangang, Zhou, Xiaoyan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Royal Society of Chemistry 2022
Materias:
Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8982239/
https://www.ncbi.nlm.nih.gov/pubmed/35424665
http://dx.doi.org/10.1039/d2ra00392a

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8982239/
https://www.ncbi.nlm.nih.gov/pubmed/35424665
http://dx.doi.org/10.1039/d2ra00392a

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