Probiotic supplementation and fast freezing to improve quality attributes and oxidation stability of frozen chicken breast muscle

Author:

Kim Hyun-Wook,Miller Danika K.,Yan Feifei,Wang Weichao,Cheng Heng-wei,Kim Yuan H. Brad

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Three methods for determining nonheme iron in Turkey meat;Ahn;Journal of Food Science,1993

2. Effect of a dietary probiotic on some quality characteristics of raw broiler drumsticks and breast meat;Aksu;Journal of Muscle Foods,2005

3. “Probiotics feed supplement” to improve quality of broiler chicken carcasses;Ali;World Journal of Dairy and Food Sciences,2010

4. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat;Ali;Food Chemistry,2015

5. Meat color measurement guidelines;AMSA,2012

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