Effects of stepwise chilling with calcium incubation on proteolysis and tenderization in postmortem goose muscle
ABSTRACT: White Roman goose (12-wk-old male, N = 30) carcasses were obtained from a local government-inspected slaughter plant at approximately ∼10-min postmortem. Each carcass was individually sealed in a zip-lock bag and chilled immediately in a water bath at 15°C for 1 h. Both sides of Pectoralis...
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| Format: | Article |
| Language: | English |
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Elsevier
2023-08-01
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| Series: | Poultry Science |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S0032579123003309 |