Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

The aim of this study was to determine the changes in chicken breast meat quality (water-holding capacity, color, texture, myofibrillar fragmentation index (MFI), total protein solubility, thiobarbituric acid reactive substances (TBARS), total viable count (TVC), and lactic acid bacteria (LAB) count...

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Bibliographic Details
Main Authors: Pensiri Kaewthong, Luigi Pomponio, Jorge R. Carrascal, Susanne Knøchel, Saowakon Wattanachant, Anders H Karlsson
Format: Article
Language:English
Published: Japan Poultry Science Association 2019-10-01
Series:The Journal of Poultry Science
Subjects:
chicken breast meat
quality
storage
superchilling
temperature fluctuation
traditional chilling
Online Access:https://www.jstage.jst.go.jp/article/jpsa/56/4/56_0180106/_html/-char/en

Internet

https://www.jstage.jst.go.jp/article/jpsa/56/4/56_0180106/_html/-char/en

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