PROCESSING AND PRODUCTS Influence of Dietary Fat Source, α-Tocopherol, and Ascorbic Acid Supplementation on Sensory Quality of Dark Chicken Meat
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چکیده
We studied the influence of dietary fat source and dl-α-tocopheryl acetate and ascorbic acid supplementation on the sensory quality of cooked dark chicken meat stored at −20 C for different periods. Results showed that dietary fat source and α-tocopheryl acetate supplementation influenced sensory scores (rancid flavor and aroma and acceptability). Ascorbic acid had no influence on these scores. Thiobarbituric acid values showed (
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