Quality properties of chicken meatballs prepared with varying proportions of woody breast meat
Author:
Funder
Key Laboratory of Poultry Genetics and Breeding of Jiangsu Province
Major Science and Technology Project of Anhui
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-021-05060-1.pdf
Reference38 articles.
1. Allen CD, Fletcher DL, Northcutt JK, Russell SM (1998) The relationship of broiler breast color to meat quality and shelf-life. Poult Sci 77:361–366
2. Bowker B, Zhuang H (2019) Detection of razor shear force differences in broiler breast meat due to the woody breast condition depends on measurement technique and meat state. Poult Sci 98(11):6170–6176
3. Caldas-Cueva JP, Owens CM (2019) Instrumental texture analysis of poultry deli loaves prepared with broiler breast fillets exhibiting woody breast characteristics. Meat Muscle Bio 3:100
4. Caldas-Cueva JP, Owens CM (2020) A review on the woody breast condition, detection methods, and product utilization in the contemporary poultry industry. J Anim Sci 98:skaa207
5. Caldas-Cueva JP, Mauromoustakos A, Owens CM (2020a) Instrumental texture analysis of chicken patties prepared with broiler breast fillets exhibiting woody breast characteristics. Poult Sci. https://doi.org/10.1016/j.psj.2020.09.093
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