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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2022
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| 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 |