Research Note: Impact of applied thermal treatment on textural, and sensory properties and cooking loss of selected chicken and turkey cuts as affected by cooking technique

The effect of various cooking methods (roasting, broiling, grilling, frying, and stewing) on cooking loss (CL) and textural and sensory properties of selected chicken (breast fillet, thigh, and thigh fillet) and turkey (breast fillet, thigh) cuts in relation to the applied apparatus was evaluated. D...

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Detalles Bibliográficos
Autores principales: Gál, Robert, Kameník, Josef, Salek, Richardos Nikolaos, Polášek, Zdeněk, Macharáčková, Blanka, Valenta, Tomáš, Haruštiaková, Danka, Vinter, Štěpán
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9189220/
https://www.ncbi.nlm.nih.gov/pubmed/35679669
http://dx.doi.org/10.1016/j.psj.2022.101923

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9189220/
https://www.ncbi.nlm.nih.gov/pubmed/35679669
http://dx.doi.org/10.1016/j.psj.2022.101923

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