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Biochemical and Physicochemical Changes in Spaghetti Meat During Refrigerated Storage of Chicken Breast

This study investigated postmortem muscle protein degradation and myowater properties in broiler breasts afflicted with the Spaghetti Meat (SM) myopathy during 7 days of storage. Severe SM and unaffected (NORM) breast fillets were analyzed at days 0, 3, and 7 postmortem for TD-NMR myowater traits, m...

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Detalles Bibliográficos
Autores principales:	Tasoniero, Giulia, Zhuang, Hong, Bowker, Brian
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2022
Materias:	Physiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9240622/ https://www.ncbi.nlm.nih.gov/pubmed/35784896 http://dx.doi.org/10.3389/fphys.2022.894544

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