The relationship of broiler breast color to meat quality and shelf-life
نویسندگان
چکیده
منابع مشابه
The relationship of broiler breast color to meat quality and shelf-life.
A total of three experiments were conducted to compare physical and microbiological properties of raw and marinated broiler breast fillets selected as being either lighter or darker than normal. Visibly light- and dark-colored breast fillets were divided into marinated and control groups, and vacuum-tumbled for 20 min at 4 C under 80 kPa pressure. Breast fillets from the four treatment groups w...
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Marinated broiler breast fillets were evaluated using both air- and immersion-chilling treatments. Ninety fillets from air-chilled broiler carcasses and 90 fillets from immersion-chilled broiler carcasses were obtained from a processor to determine differences in meat quality, sensory, and shelf life. At 24 h postmortem, the fillets were vacuum-tumbled (25 in Hg, 30 min, 14 rpm, 4 degrees C) in...
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ژورنال
عنوان ژورنال: Poultry Science
سال: 1998
ISSN: 0032-5791
DOI: 10.1093/ps/77.2.361