Comparison of cook loss, shear force, and sensory descriptive profiles of boneless skinless white meat cooked from a frozen or thawed state

Poultry Science

Volumn 92, Issue 11, 2013, Pages 3003-3009

  Zhuang, Hong ^a   Savage, Elizabeth M ^a  

^a RUSSELL RESEARCH CENTER   (United States)

Author keywords

Broiler breast; Freeze; Quality; Thaw; White meat

Indexed keywords

ANIMAL; ARTICLE; CHEMISTRY; CHICKEN; COMPARATIVE STUDY; COOKING; FOOD HANDLING; FOOD QUALITY; FREEZING; MEAT; METHODOLOGY; PECTORALIS MAJOR MUSCLE; PHYSIOLOGY; STANDARD;

ANIMALS; CHICKENS; COOKING; FOOD HANDLING; FOOD QUALITY; FREEZING; MEAT; PECTORALIS MUSCLES; REFRIGERATION;

EID: 84885902127     PISSN: 00325791     EISSN: 15253171     Source Type: Journal    
DOI: 10.3382/ps.2012-02801     Document Type: Article

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