Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

Innovative Food Science and Emerging Technologies

Volumn 11, Issue 3, 2010, Pages 441-444

  Del Olmo, Ana ^a   Morales, Pilar ^a   Ávila, Marta ^a   Calzada, Javier ^a   Nuñez, Manuel ^a  

^a INIA   (Spain)

Author keywords

Chicken breast; Colour; High pressure; Texture

Indexed keywords

CHICKEN BREAST; CHICKEN BREAST FILLET; COLOUR; HIGH PRESSURE; HIGH-PRESSURE TREATMENT; MAXIMUM VALUES; MICROBIOLOGICAL QUALITY; SAFETY OF FOOD; SINGLE CYCLE; VISUAL APPEARANCE;

COLOR; TEXTURES; VISUALIZATION;

PRESSURE EFFECTS;

COLUMBA;

EID: 77955662306     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2010.01.012     Document Type: Article

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