Effects of rigor state, thawing temperature, and processing on the physicochemical properties of frozen duck breast muscle

Poultry Science

Volumn 91, Issue 10, 2012, Pages 2662-2667

  Kim, H W ^a   Lee, S H ^a   Choi, J H ^b   Choi, Y S ^a   Kim, H Y ^c   Hwang, K E ^a   Park, J H ^a   Song, D H ^a   Kim, C J ^a  

^a Konkuk University   (South Korea)

^b CJCheilJedang Corp   (South Korea)

^c Kongju National University   (South Korea)

Author keywords

Duck breast muscle; Prerigor; Thaw rigor; Thawing temperature

Indexed keywords

EID: 84866504306     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2012-02154     Document Type: Article

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