Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts

Spent broiler hen meat is sold at a lower price, owing to its poor texture and lower acceptability, in comparison with broiler meat. The tenderization of spent hen meat using kiwi and pineapple extracts will encourage meat processors to use this less expensive meat as a new source of raw materials f...

Descripción completa

Detalles Bibliográficos
Autores principales: Abdel-Naeem, Heba H. S., Abdelrahman, Amal G., Imre, Kálmán, Morar, Adriana, Herman, Viorel, Yassien, Nabil A.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657508/
https://www.ncbi.nlm.nih.gov/pubmed/36360042
http://dx.doi.org/10.3390/foods11213430

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9657508/
https://www.ncbi.nlm.nih.gov/pubmed/36360042
http://dx.doi.org/10.3390/foods11213430

Ejemplares similares