Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Meat Quality of Chicken Breast Subjected to Different Thawing Methods

Freezing is one of the methods to preserve and guarantee the quality of meat until it reaches the consumer. Even though freezing is classified as a mild form of preservation, it causes meat changes resulting from the formation of ice crystals that subsequently affect the tenderness and functionality...

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Bibliographic Details
Main Authors: MR Oliveira, G Gubert, SS Roman, AP Kempka, RC Prestes
Format: Article
Language:English
Published: Fundação APINCO de Ciência e Tecnologia Avícolas 2015-06-01
Series:Brazilian Journal of Poultry Science
Subjects:
Texture
hematoxylin-eosin
fluid loss
microwave
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2015000200165&lng=en&tlng=en

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