Quality Characteristics of Frozen Broiler Breast Meat Pretreated with Increasing Concentrations of Sodium Chloride
A study was conducted in order to investigate quality traits and sensory properties of frozen broiler breast meat pretreated with increasing concentration (from 0 to 2%) of sodium chloride (salt). Meat samples were obtained in a single major commercial processing plant from a homogenous flock of ch...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Japan Poultry Science Association
2013-10-01
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| Series: | The Journal of Poultry Science |
| Subjects: | |
| Online Access: | https://www.jstage.jst.go.jp/article/jpsa/50/4/50_0120173/_pdf/-char/en |