Influences of end-point heating temperature on the quality attributes of chicken meat
Author:
Affiliation:
1. Department of Animal Science, National Chung Hsing University, Taichung, Taiwan
Funder
Council of Agriculture, Taiwan
Publisher
Informa UK Limited
Subject
Animal Science and Zoology,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/00071668.2016.1216942
Reference34 articles.
1. Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length
2. Effects of Free-range Farming on Carcass and Meat Qualities of Black-feathered Taiwan Native Chicken
3. The effect of cooking temperature on mechanical properties of whole meat, single muscle fibres and perimysial connective tissue
4. Validation of feasibility and quality of chicken breast meat cooked under various water-cooking conditions
5. Relationships between Descriptive Sensory Attributes and Physicochemical Analysis of Broiler and Taiwan Native Chicken Breast Meat
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