Descriptive sensory analysis of marinated and non‐marinated wooden breast fillet portions1
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DOI: 10.3382/ps/pey145
Abstract: Abstract The wooden breast (WB) myopathy influences muscle composition and texture characteristics in broiler breast meat. It is unknown if marination reduces the negative influence of WB on meat sensory quality or if WB effects… read more here.
Keywords: breast; shear force; marination; meat ... See more keywords