Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature-Reference-Cited by-同舟云学术

Improvement strategies for quality defects and oxidation of pale, soft and exudative (PSE)-like chicken meat: effects of domestic cooking and core temperature

Published:2022 Issue:12 Volume:12 Page:7485-7496
ISSN:2046-2069
Container-title:RSC Advances
language:en
Short-container-title:RSC Adv.

Author:

Yang Tianyi¹^ORCID,Liu Rui¹,Yang Lun¹,Yang Wenxue²,Li Keyue¹,Qin Man¹,Ge Qingfeng¹^ORCID,Yu Hai¹,Wu Mangang¹,Zhou Xiaoyan¹

Affiliation:

1. Key Laboratory of Chinese Cuisine Intangible Cultural Heritage Technology Inheritance, Ministry of Culture and Tourism, Industrial Engineering Center for Huaiyang Cuisine of Jiangsu, College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China

2. Public Administration, Hohai University, Nanjing 210024, China

Abstract

In practice, this study will help to better elucidate the relationship between oxidation profile and meat quality, and provide consumers with recommendations for consuming PSE-like meat.

Funder

Natural Science Foundation of Jiangsu Province

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Publisher

Royal Society of Chemistry (RSC)

Subject

General Chemical Engineering,General Chemistry

Link

http://pubs.rsc.org/en/content/articlepdf/2022/RA/D2RA00392A

Reference39 articles.

1. Influence of culinary practices on protein and lipid oxidation of chicken meat burgers during cooking and in vitro gastrointestinal digestion