Effects of moist‐ and dry‐heat cooking on the meat quality, microstructure and sensory characteristics of native chicken meat
Author:
Affiliation:
1. Department of Animal Science National Chung Hsing University TaichungTaiwan
2. Department of Animal Science Faculty of Agriculture at Kamphaeng Saen Kasetsart University Nakhon Pathom Thailand
Funder
Council of Agriculture
Publisher
Wiley
Subject
General Agricultural and Biological Sciences,General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/asj.12864
Reference35 articles.
1. The influence of cooking technique and core temperature on results of a sensory analysis of pork—depending on the raw meat quality
2. Prediction of Poultry Meat Tenderness Using Razor Blade Shear, Allo-Kramer Shear, and Sarcomere Length
3. A COMPARISON OF HEAT-INDUCED CHANGES OF INTRAMUSCULAR CONNECTIVE TISSUE AND COLLAGEN OF BEEF SEMITENDINOSUS MUSCLE DURING WATER BATH AND MICROWAVE HEATING
4. Development of breast muscle and meat quality in Arbor Acres broilers, Jingxing 100 crossbred chickens and Beijing fatty chickens
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