Study on the Quality of Broiler Carcasses Stored at Room Temperature After Steaming Treatments
This research is conducted to study the effect of steaming time before marketing on quality and storage time of broiler carcasses. A Completely Randomized Design (CRD) with factorial 3 x 4 was used. The first factor was steaming time, i.e. steaming at 80˚C for 2 minutes, 4 minutes, and 6 minutes. Th...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universitas Jenderal Soedirman (UNSOED), Faculty of Animal Science
2005-01-01
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| Series: | Animal Production: Indonesian Journal of Animal Production |
| Online Access: | http://animalproduction.net/index.php/JAP/article/view/70 |