Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics

Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics

Potential applications of chicken meat with the woody breast (WB) condition in further processed products could provide processors with alternatives to deal with this meat quality problem. The objective of this study was to evaluate the effect of the use of broiler breast fillets at varying degrees...

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Bibliographic Details
Main Authors: Juan P. Caldas-Cueva, A. Mauromoustakos, Casey M. Owens
Format: Article
Language:English
Published: Elsevier 2021-02-01
Series:Poultry Science
Subjects:
woody breast
texture profile analysis
processing
poultry product
meat quality
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579120307781

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http://www.sciencedirect.com/science/article/pii/S0032579120307781

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