Comparisons of sensory descriptive flavor and texture profiles of cooked broiler breast fillets categorized by raw meat color lightness values

Poultry Science

Volumn 89, Issue 5, 2010, Pages 1049-1055

  Zhuang, H ^a   Savage, E M ^a  

^a U S DEPARTMENT OF AGRICULTURE   (United States)

Author keywords

Broiler breast; Color lightness; Flavor; Sensory; Texture

Indexed keywords

AVES;

ANIMAL; ARTICLE; CHICKEN; COLOR; COOKING; FREEZING; HUMAN; MEAT; SKELETAL MUSCLE; STANDARD; TASTE;

ANIMALS; CHICKENS; COLOR; COOKERY; FREEZING; HUMANS; MEAT; MUSCLE, SKELETAL; TASTE;

EID: 77953117635     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2009-00422     Document Type: Article

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