Meat quality and flavor compounds of soft-boiled chickens: effect of Chinese yellow-feathered chicken breed and slaughter age

The objective of this research was to investigate the effects of Mahuang and Tuer chickens, 2 representatives of the native chicken breed, and the slaughter age on meat quality and flavor compounds of soft-boiled chickens (SCs) in comparison to a commercial cross boiler. A total of 432 chicks were r...

Descripción completa

Detalles Bibliográficos
Autores principales: Deng, Shaolin, Liu, Rui, Li, Chunbao, Xu, Xinglian, Zhou, Guanghong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573924/
https://www.ncbi.nlm.nih.gov/pubmed/36228527
http://dx.doi.org/10.1016/j.psj.2022.102168

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9573924/
https://www.ncbi.nlm.nih.gov/pubmed/36228527
http://dx.doi.org/10.1016/j.psj.2022.102168

Ejemplares similares