Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants

Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants

ABSTRACT: The current trend in monitoring meat quality is to move the quality measurements from the laboratory to the processing line. To provide better meat quality control in the commercial poultry processing plants, we evaluated the quality of broiler breast meat samples, observing different colo...

Full description

Bibliographic Details
Main Authors: Soo-Kyoung Lee, Jung-Whan Chon, Young-Kwon Yun, Jae-Chung Lee, Cheorun Jo, Kwang-Young Song, Dong-Hyeon Kim, Dongryeoul Bae, Hyunsook Kim, Jin-San Moon, Kun-Ho Seo
Format: Article
Language:English
Published: Elsevier 2022-03-01
Series:Poultry Science
Subjects:
broiler breast fillet
quality evaluation methods
color
freshness
Torrymeter
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579121006489

Internet

http://www.sciencedirect.com/science/article/pii/S0032579121006489

Similar Items