Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo

Concentration of lipids, cholesterol, and fatty acid profile in chicken breast meat affected by wooden breast myopathy frozen for up to 12 mo

ABSTRACT: The aim of this study was to examine the effects of frozen storage for 12 mo on the concentrations of lipids and cholesterol and fatty acid profile of wooden chicken breast meat. A total of 120 samples of chicken breasts were selected, according to the degree of “wooden breast” myopathy [“...

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Bibliographic Details
Main Authors: Erick Alonso Villegas-Cayllahua, Daniel Rodrigues Dutra, Rodrigo Fortunato de Oliveira, Mateus Roberto Pereira, Érika Nayara Freire Cavalcanti, Fábio Borba Ferrari, Rodrigo Alves de Souza, Heloísa de Almeida Fidelis, Aline Giampietro-Ganeco, Pedro Alves de Souza, Juliana Lolli Malagoli de Mello, Hirasilva Borba
Format: Article
Language:English
Published: Elsevier 2024-01-01
Series:Poultry Science
Subjects:
pectoralis major muscle
PUFA
shelf life
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579123006727

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http://www.sciencedirect.com/science/article/pii/S0032579123006727

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