The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods

The Effect of Temperature and Storage Duration on the Quality and Attributes of the Breast Meat of Hens after Their Laying Periods

The purpose of this study was to evaluate the effect of temperature (2 °C and 6 °C) and storage duration on the quality and attributes of hens’ breast meat after their laying periods. The study included physicochemical characteristics (pH, drip loss, colour, shear force), microbiological quality (to...

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Bibliographic Details
Main Authors: Anna Augustyńska-Prejsnar, Paweł Hanus, Małgorzata Ormian, Miroslava Kačániová, Zofia Sokołowicz, Jadwiga Topczewska
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
post-laying hen
storage time
storage temperature
MALDI-TOF MS
physical and chemical characteristics
sensory quality
Online Access:https://www.mdpi.com/2304-8158/12/23/4340

Internet

https://www.mdpi.com/2304-8158/12/23/4340

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