Physicochemical properties and structural changes of chicken breast meat subjected to radio frequency tempering combined with conventional thawing treatments.

Kaewkot, Chonlathee; Cheng, Wen-Ling; Tan, Fa-Jui

Kaewkot, Chonlathee; Cheng, Wen-Ling; Tan, Fa-Jui.

Afiliação

Kaewkot C; Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
Cheng WL; Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.
Tan FJ; Department of Animal Science, National Chung Hsing University, Taichung, Taiwan.

Anim Sci J ; 94(1): e13836, 2023.

Article em En | MEDLINE | ID: mdl-37102701

Assuntos

Galinhas; Carne; Animais; Carne/análise; Congelamento; Fatores de Tempo; Água

Palavras-chave

meat; physicochemical; quality; radio frequency; thawing

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Galinhas / Carne Limite: Animals Idioma: En Revista: Anim Sci J Ano de publicação: 2023 Tipo de documento: Article

Texto completo

Imprimir

XML

PubMed Links

Buscar no Google