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

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...

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Bibliographic Details
Main Authors: Heba H. S. Abdel-Naeem, Amal G. Abdelrahman, Kálmán Imre, Adriana Morar, Viorel Herman, Nabil A. Yassien
Format: Article
Language:English
Published: MDPI AG 2022-10-01
Series:Foods
Subjects:
spent hens’ meat
tenderization
physicochemical
organoleptic
electrophoretic pattern
topographical structure
Online Access:https://www.mdpi.com/2304-8158/11/21/3430

Internet

https://www.mdpi.com/2304-8158/11/21/3430

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