Effect of myoglobin, hemin, and ferric iron on quality of chicken breast meat
Objective The objective was to evaluate the impact of different forms of iron including myoglobin, hemin, and ferric chloride on the quality of chicken breast meat. Methods Chicken breast muscles were subjected to 1, 2, 3 mg/mL of FeCl3, myoglobin and hemin treatment respectively, and the production...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Asian-Australasian Association of Animal Production Societies
2021-08-01
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| Series: | Animal Bioscience |
| Subjects: | |
| Online Access: | http://www.animbiosci.org/upload/pdf/ajas-20-0529.pdf |