The Effect of Washing of Carcasses with Sodium Hypochlorite Solution and Vacuum Packaging on the Microbiological and Physiochemical Quality of the Breast Meat from Old Hen during Storage at 4℃
Author:
Publisher
The Korean Society of Poultry Science
Subject
General Medicine
Link
http://ocean.kisti.re.kr/downfile/crosscheck/ksps/JAKO201302334340702.pdf
Reference18 articles.
1. Effect of Gas Mixture Ratio of Modified Atmosphere Packaging on Quality of Chicken Breast
2. Mechanism of action of sodium hypochlorite
3. The Development of Sausage Including Meat from Spent Laying Hen Surimi
4. Oxidative processes in meat and meat products: Quality implications
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Quality Properties of Chicken Breast Ham manufactured with Spent Broiler Breeder Hen and Spent Laying Hen;Korean Journal of Poultry Science;2016-09-30
2. Effects of Regulate in Feed Intakes on Performance and Meat Quality in Old Laying Hens;Korean Journal of Poultry Science;2015-09-30
3. Effects of Dietary Supplementation of Vitamin C and Sea Buckthorn on the Performance and Meat Quality in Old Laying Hens;Korean Journal of Poultry Science;2015-06-19
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