Reduction of red blood spots in cooked marinated chicken breast meat by combined microwave heating and steaming

One of the defects commonly found in cooked marinated chicken breast products is a red blood spot (RBS), which is caused by undercooked blood in vessels. This problem was alleviated by microwave (MW) pre-heating for 6 to 7 min, followed by steaming. RBS formation decreased when samples were heated t...

Descripción completa

Detalles Bibliográficos
Autores principales: Jantaranikorn, Matthanee, Thumanu, Kanjana, Yongsawatdigul, Jirawat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2022
Materias:
PROCESSING AND PRODUCT
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9706636/
https://www.ncbi.nlm.nih.gov/pubmed/36436382
http://dx.doi.org/10.1016/j.psj.2022.102317

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9706636/
https://www.ncbi.nlm.nih.gov/pubmed/36436382
http://dx.doi.org/10.1016/j.psj.2022.102317

Ejemplares similares