Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments

Oxidative stability of white striping chicken breasts: effect of cold storage and heat treatments

ABSTRACT: This study aimed to investigate the level of lipid and protein oxidation in poultry breasts with severe white striping (WS; striation thickness > 1 mm) and nonaffected meats (N; normal breast) during storage under refrigeration (1°C for 14 d) and freezing (–18°C for 90 d). WS presented...

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Bibliographic Details
Main Authors: Djalma Vitorino Costa Filho, Thayse Cavalcante da Rocha, Jéssica Moreira de Carvalho, Leila Moreira de Carvalho, Mércia de Sousa Galvão, Mayka Reghiany Pedrao, Mario Estévez, Marta Suely Madruga
Format: Article
Language:English
Published: Elsevier 2023-08-01
Series:Poultry Science
Subjects:
Myopathy
carbonyls protein
malondialdehyde
volatile compound
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579123003450

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http://www.sciencedirect.com/science/article/pii/S0032579123003450

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