Relationships between pH values and some physico-chemical and colour traits of quail breast meat
Abstract. The aim of this study was to establish variation ranges of breast meat рН24, water holding capacity (WHC), water absorption capacity (WAC), and colour (CIEL*a*b*) in domestic quails and to analyze the patterns of relationships between рН24 and muscle hydrophilic and colour characteristics...
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| Format: | Article |
| Language: | English |
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Trakia University. Faculty of Agriculture, Stara Zagora
2023-12-01
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| Series: | Agricultural Science and Technology |
| Subjects: | |
| Online Access: | https://agriscitech.eu/relationships-between-ph-values-and-some-physico-chemical-and-colour-traits-of-quail-breast-meat/ |