Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage.

Kaewthong, Pensiri; Pomponio, Luigi; Carrascal, Jorge R; Knøchel, Susanne; Wattanachant, Saowakon; Karlsson, Anders H

Kaewthong, Pensiri; Pomponio, Luigi; Carrascal, Jorge R; Knøchel, Susanne; Wattanachant, Saowakon; Karlsson, Anders H.

Afiliação

Kaewthong P; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.
Pomponio L; Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
Carrascal JR; Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
Knøchel S; Department of Food Science, Faculty of Sciences, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark.
Wattanachant S; Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, 90112, Thailand.
Karlsson AH; Department of Animal Environment and Health, Swedish University of Agricultural Sciences, Box 234, 532 23 Skara, Sweden.

J Poult Sci ; 56(4): 308-317, 2019 Oct 25.

Article em En | MEDLINE | ID: mdl-32055229

Palavras-chave

chicken breast meat; quality; storage; superchilling; temperature fluctuation; traditional chilling

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: J Poult Sci Ano de publicação: 2019 Tipo de documento: Article País de afiliação: Tailândia País de publicação: Japão

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