Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity-Reference-Cited by-同舟云学术

Imaging Analysis by Digital Camera for Separating Broiler Breast Meat with Low Water-Holding Capacity

Published:2017 Issue:3 Volume:54 Page:253-261
ISSN:1346-7395
Container-title:The Journal of Poultry Science
language:en
Short-container-title:J. Poult. Sci.

Author:

Kaewthong Pensiri¹,Waiyagan Kriangkrai²,Wattanachant Saowakon¹

Affiliation:

1. Department of Food Technology, Faculty of Agro-Industry, Prince of Songkla University, Thailand

2. Department of Agro-Industrial Technology, Faculty of Agro-Industry, Prince of Songkla University, Thailand

Publisher

Japan Poultry Science Association

Subject

Animal Science and Zoology

Link

https://www.jstage.jst.go.jp/article/jpsa/54/3/54_0160122/_pdf

Reference19 articles.

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3. Barbut S, Zhang L and Marcone M. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets. Poultry Science, 84: 797-802. 2005.

4. Bertram HC, Andersen HJ and Karlsson AH. Comparative study of low-field NMR relaxation measurements and two traditional methods in the determination of water holding capacity of pork. Meat Science, 57: 125-132. 2001.

5. EasyRGB. Easyrgb Web. http://www.easyrgb.com. Accessed on May 15, 2015.

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