Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens

Heating temperatures affect meat quality and vibrational spectroscopic properties of slow- and fast-growing chickens

ABSTRACT: This study determined the effect of water bath cooking (70°C and 90°C for 40 min) and the extreme heat treatment by an autoclave (121°C for 40 min) on the quality of breast meat of a fast-growing chicken, commercial broiler (CB), and slow-growing chickens, Korat chicken (KC), and Thai nati...

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Bibliographic Details
Main Authors: Sasikan Katemala, Amonrat Molee, Kanjana Thumanu, Jirawat Yongsawatdigul
Format: Article
Language:English
Published: Elsevier 2023-08-01
Series:Poultry Science
Subjects:
meat quality
slow-growing chicken
heating temperature
FT-Raman spectroscopy
synchrotron radiation-based Fourier transfrom infrared (SR-FTIR)
microspectroscopy
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579123002730

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http://www.sciencedirect.com/science/article/pii/S0032579123002730

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