Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

LWT

Volumn 38, Issue 8, 2005, Pages 895-901

  Barbanti, Davide ^a   Pasquini, Marina ^b  

^a UNIVERSITY OF PARMA   (Italy)

^b UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Chicken breast; Cooking loss; Tenderness; Texture analysis

Indexed keywords

AIR; HEAT TREATMENT; OVENS; STATISTICAL METHODS; STEAM; TEXTURES;

COOKING; INDUSTRIAL SKINLESS CHICKEN BREAST MEAT; TENDERNESS; TEXTURE ANALYSIS;

MEATS;

COLUMBA;

EID: 20744446770     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2004.08.017     Document Type: Article

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