Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

The physicochemical characteristics and flavor-related compounds of thigh meat derived from diverse Korean native chickens (KNC), namely Hanhyup No. 3 (HH3), Woorimatdag No 1 (WRMD 1), and Woorimatdag No 2 (WRMD 2), under fresh and frozen-thawed conditions were studied and compared with those of com...

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Bibliographic Details
Main Authors: Farouq Heidar Barido, Hye-Jin Kim, Dong-Jin Shin, Ji-Seon Kwon, Hee-Jin Kim, Dongwook Kim, Hyo-Jun Choo, Ki-Chang Nam, Cheorun Jo, Jun-Heon Lee, Sung-Ki Lee, Aera Jang
Format: Article
Language:English
Published: MDPI AG 2022-09-01
Series:Foods
Subjects:
frozen-thawed
Korean native chickens
organoleptic properties
physicochemical
thigh meat
Online Access:https://www.mdpi.com/2304-8158/11/19/3006

Internet

https://www.mdpi.com/2304-8158/11/19/3006

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