Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of this study was to investigate the effects of sous-...

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Bibliographic Details
Main Authors: Sin-Woo Noh, Dong-Heon Song, Youn-Kyung Ham, Na-Eun Yang, Hyun-Wook Kim
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Foods
Subjects:
collagen content
myofibrillar fragmentation index
tenderness
water-holding capacity
Online Access:https://www.mdpi.com/2304-8158/12/13/2592

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