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Impacts of pre-rigor salting with KCl on technological properties of ground chicken breast.
Song, D H; Ham, Y K; Ha, J H; Kim, Y R; Chin, K B; Kim, H W.
Afiliação
  • Song DH; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
  • Ham YK; Department of Animal Resources Technology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
  • Ha JH; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
  • Kim YR; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea.
  • Chin KB; Department of Animal Science, Chonnam National University, Gwangju 61186, Republic of Korea.
  • Kim HW; Department of Animal Science & Biotechnology, Gyeongnam National University of Science and Technology, Jinju 52725, Republic of Korea. Electronic address: hwkim@gntech.ac.kr.
Poult Sci ; 99(1): 597-603, 2020 Jan.
Article em En | MEDLINE | ID: mdl-32416846
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Músculos Peitorais / Cloreto de Potássio / Carne Idioma: En Ano de publicação: 2020 Tipo de documento: Article
Texto completo
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XML
PubMed Links
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Músculos Peitorais / Cloreto de Potássio / Carne Idioma: En Ano de publicação: 2020 Tipo de documento: Article