Comparison of quality characteristics of smoked duck hams in domestic market-Reference-Cited by-同舟云学术

Comparison of quality characteristics of smoked duck hams in domestic market

Published:2023-06-30 Issue:2 Volume:2023 Page:49-54
ISSN:2714-0865
Container-title:Food and Life
language:en
Short-container-title:Food Life

Author:

Ahn Jun-Young^ORCID,Kim Tae-Kyung^ORCID,Shin Dong-Min^ORCID,Lee Jae Hoon^ORCID,Cha Ji Yoon^ORCID,Kim Yea-Ji^ORCID,Park Min Kyung^ORCID,Choi Yun-Sang^ORCID

Funder

Korea Food Research Institute

Ministry of Agriculture, Food and Rural Affairs

Publisher

Korean Society for Food Science of Animal Resources

Subject

Earth-Surface Processes

Link

http://www.foodnlife.org/download/download_pdf?doi=10.5851/fl.2023.e5

Reference21 articles.

1. AOAC. 2000. Official methods of analysis. 17th ed. The Association of Official Analytical Chemists, Washington, DC, WA, USA.

2. Barbut S, Leishman EM. 2022. Quality and processability of modern poultry meat. Animals 12:2766. 10.3390/ani12202766 36290153 PMC9597840

3. Biswas S, Banerjee R, Bhattacharyya D, Patra G, Das AK, Das SK. 2019. Technological investigation into duck meat and its products-a potential alternative to chicken. World's Poult Sci J 75:609-620. 10.1017/S004393391900062X

4. Cao Z, Gao W, Zhang Y, Huo W, Weng K, Zhang Y, Li B, Chen G, Xu Q. 2021. Effect of marketable age on proximate composition and nutritional profile of breast meat from Cherry Valley broiler ducks. Poult Sci 100: 101425. 10.1016/j.psj.2021.101425 34525444 PMC8445895

5. Chae HS, Yoo YM, Ahn CN, Cho SH, Prak BY, Lee JM, Kim YK, Yun SG, Chio YI. 2003. Chemical and sensory characteristics of boiled soup extracted from crossbred Ogol chicken as affected by the level of flavourzyme. Korean J Poult Sci 30:11-16.