Dimensional changes in breast meat during early cooking process: a comparative study of 2 distinct broiler breeds
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DOI: 10.1007/s11694-020-00519-9
Abstract: Dimensional changes and water migration of individual muscle fibers and meat blocks of pectoralis major muscle obtained from commercial broilers (CB) and yellow-feathered chicken (YFC) were affected by early cooking temperatures (30, 40, 50 and… read more here.
Keywords: meat blocks; muscle; dimensional changes; meat ... See more keywords