On the quality of commercial boneless skinless broiler breast meat

Journal of Food Science

Volumn 73, Issue 6, 2008, Pages

  Lee, Y S ^a   Owens, C M ^a   Meullenet, J F ^a  

^a UNIVERSITY OF ARKANSAS   (United States)

Author keywords

Commercial broiler breast meat; MORS; Quality; Sensory evaluation; Tenderness

Indexed keywords

WATER;

ANIMAL; ARTICLE; CHICKEN; COOKING; FOOD HANDLING; FOOD PRESERVATION; HUMAN; MEAT; METHODOLOGY; ODOR; PH; PIGMENTATION; QUALITY CONTROL; SAFETY; SENSATION; STANDARD; TASTE; TIME;

ANIMALS; CHICKENS; CONSUMER PRODUCT SAFETY; COOKERY; FOOD HANDLING; FOOD PRESERVATION; HUMANS; HYDROGEN-ION CONCENTRATION; MEAT; ODORS; PIGMENTATION; QUALITY CONTROL; SENSATION; TASTE; TIME FACTORS; WATER;

EID: 48749111593     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00796.x     Document Type: Article

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