Biochemical and sensorial evaluation of intact and boned broiler breast meat tenderness during ageing

Food Chemistry

Volumn 104, Issue 4, 2007, Pages 1618-1621

  Kriese, Pauline R ^a   Soares, Adriana L ^a   Guarnieri, Paulo D ^b   Prudencio, Sandra H ^a   Ida, Elza I ^a   Shimokomaki, Massami ^a  

^a Department of Food Science and Technology   (Brazil)

^b UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Acceptance test; Calpain system; Meat aging; Myofibrillar fragmentation index; Shear force values

Indexed keywords

ANIMAL EXPERIMENT; ARTICLE; CARCASS; CHEMICAL ANALYSIS; CONTROLLED STUDY; FRAGMENTATION REACTION; FREEZING; MEAT; NONHUMAN; SENSORY ANALYSIS; SLAUGHTERHOUSE;

EID: 34249001703     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.03.003     Document Type: Article

References (17)

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