Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness-Reference-Cited by-同舟云学术

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Application of principal component analysis with instrumental analysis and sensory evaluation for assessment of chicken breast meat juiciness

Published:2021-08-13 Issue: Volume: Page:1-7
ISSN:0007-1668
Container-title:British Poultry Science
language:en
Short-container-title:British Poultry Science

Author:

Tan F.-J.¹^ORCID,Li D.-C.¹^ORCID,Kaewkot C.¹^ORCID,Wu H.-D. I.²^ORCID,Świąder K.³^ORCID,Yu H.-C.¹^ORCID,Chen C.-F.¹^ORCID,Chumngoen W.⁴^ORCID

Affiliation:

1. Department of Animal Science, National Chung Hsing University, Taichung, Taiwan

2. Department of Applied Mathematics, National Chung Hsing University, Taichung, Taiwan

3. Faculty of Human Nutrition and Consumer Sciences, Warsaw University of Life Sciences - SGGW, Warsaw, Poland

4. Department of Animal Science, Faculty of Agriculture at Kamphaeng Saen, Kasetsart University, Nakhon Pathom, Thailand

Publisher

Informa UK Limited

Subject

Animal Science and Zoology,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/00071668.2021.1955330

Reference29 articles.

1. Thermal Gel Degradation ( Modori ) in Sardine Surimi Gels

2. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

3. Influences of end-point heating temperature on the quality attributes of chicken meat

4. Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat

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1. Productivity and meat quality of broiler chickens fed a diet supplemented with ethanolic propolis extract;European Poultry Science (EPS);2024-02

2. Carcass composition and physicochemical and sensory attributes of breast and leg meat from native Mexican guajolote (Meleagris g. gallopavo) as influenced by sex;Archives Animal Breeding;2023-11-20

3. Nutritional composition and sensory characteristics of breast meat from different chickens;Applied Food Research;2022-12

4. Green extraction of caffeine from coffee pulp using a deep eutectic solvent (DES);Applied Food Research;2022-12

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