Quality changes in chicken livers during cooking

Quality changes in chicken livers during cooking

ABSTRACT: Raw chicken livers are often contaminated with Campylobacter and Salmonella. Cooking is considered the last defense of pathogen control for meals containing chicken livers. However, consumers’ preference for pink color and a creamy texture as desired attributes in preparing liver pâté may...

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Bibliographic Details
Main Authors: Zhi Qu, Juming Tang, Shyam S. Sablani, Carolyn F. Ross, Sindhuja Sankaran, Devendra H. Shah
Format: Article
Language:English
Published: Elsevier 2021-09-01
Series:Poultry Science
Subjects:
chicken liver
cooking loss
area shrinkage
shear resistance
color
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579121003503

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http://www.sciencedirect.com/science/article/pii/S0032579121003503

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