Quality Characteristics of Frozen Broiler Breast Meat Pretreated with Increasing Concentrations of Sodium Chloride-Reference-Cited by-同舟云学术

Quality Characteristics of Frozen Broiler Breast Meat Pretreated with Increasing Concentrations of Sodium Chloride

Published:2013 Issue:4 Volume:50 Page:396-401
ISSN:1346-7395
Container-title:The Journal of Poultry Science
language:en
Short-container-title:J. Poult. Sci.

Author:

Petracci Massimiliano¹,Rimini Simone¹,Mulder Roel W. A. W.²,Cavani Claudio¹

Affiliation:

1. Department of Agricultural and Food Sciences and Technologies, Alma Mater Studiorum - University of Bologna, Italy

2. Spelderholt Poultry Consulting and Research, The Netherlands

Publisher

Japan Poultry Science Association

Subject

Animal Science and Zoology

Link

https://www.jstage.jst.go.jp/article/jpsa/50/4/50_0120173/_pdf

Reference32 articles.

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3. Barbut S. Measuring sensory and functional properties. In: Poultry products processing. An industry guide. pp. 467-511. CRC Press. New York. 2002.

4. C.I.E. International Commission on Illumination, Recommendations on uniform color space difference equations, Psychrometric color terms. C.I.E. publication, 15 (E-1.3.1) 1971/(TO-1.3) Paris. 1978.

5. Cavani C, Petracci M, Trocino A and Xiccato G. Advances in research on poultry and rabbit meat quality. Italian Journal of Animal Science 8 (suppl. 2): 741-750. 2009.

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