Effect of deboning time, muscle tensioning, and calcium chloride marination on texture characteristics of chicken breast meat

Poultry Science

Volumn 80, Issue 1, 2001, Pages 109-112

  Seabra, L M ^a   Zapata, J F ^a   Fuentes, M F ^a   Aguiar, C M ^a   Freitas, E R ^a   Rodrigues, M C ^a  

^a FEDERAL UNIVERSITY OF CEARÁ   (Brazil)

Author keywords

Calcium chloride; Chicken breast meat; Deboning time; Tenderness

Indexed keywords

COLUMBA; GALLUS GALLUS;

CALCIUM CHLORIDE;

ANIMAL; ARTICLE; CHICKEN; CONSUMER; COOKING; FOOD HANDLING; HUMAN; MEAT; PH; STANDARD; TIME;

ANIMALS; CALCIUM CHLORIDE; CHICKENS; CONSUMER SATISFACTION; COOKERY; FOOD HANDLING; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; TIME FACTORS;

EID: 0035219899     PISSN: 00325791     EISSN: None     Source Type: Journal    
DOI: 10.1093/ps/80.1.109     Document Type: Article

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