Preparation of a cooked and salted chicken breast product using alcalase-hydrolyzed wooden breast fillets
Author:
Affiliation:
1. Universidade Estadual de Londrina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100504&tlng=en
Reference31 articles.
1. Official methods of analysis of AOAC International,1990
2. Comparison of quality traits among breast meat affected by current muscle abnormalities;Baldi G.;Food Research International,2019
3. Aprova o regulamento técnico de identidade e qualidade de aves temperadas (Instrução normativa n° 89, 17 dezembro de 2003);Diário Oficial [da] República Federativa do Brasil,2003
4. Instrumental texture characteristics of broiler pectoralis major with the Wooden breast condition;Chatterjee D.;Poultry Science,2016
5. Some further observations on the TBA test as an index of lipid oxidation in meats;Crackel R. L.;Food Chemistry,1988
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