Impact of chicken wooden breast on quality and oxidative stability of raw and cooked sausages subjected to frozen storage.
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DOI: 10.1002/jsfa.10292
Abstract: BACKGROUND Considering i) the increased incidence of wooden breast (WB) myopathy in broilers, ii) the poor meat quality in such breasts and iii) the lack of studies on the industrial use of WB breasts; the… read more here.
Keywords: quality; oxidative stability; raw cooked; breast ... See more keywords