Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage-Reference-Cited by-同舟云学术

Changes in the Quality of Chicken Breast Meat due to Superchilling and Temperature Fluctuations during Storage

Published:2019 Issue:4 Volume:56 Page:308-317
ISSN:1346-7395
Container-title:The Journal of Poultry Science
language:en
Short-container-title:J. Poult. Sci.

Author:

Kaewthong Pensiri¹,Pomponio Luigi²,Carrascal Jorge R.²,Knøchel Susanne²,Wattanachant Saowakon¹,Karlsson Anders H³

Affiliation:

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

2. Department of Food Science, Faculty of Sciences, University of Copenhagen

3. Department of Animal Environment and Health, Swedish University of Agricultural Sciences

Publisher

Japan Poultry Science Association

Subject

Animal Science and Zoology

Link

https://www.jstage.jst.go.jp/article/jpsa/56/4/56_0180106/_pdf

Reference50 articles.

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2. Ali S, Zhang W, Rajput N, Khan MA, Li C and Zhou G. Effect of multiple freeze–thaw cycles on the quality of chicken breast meat. Food Chemistry, 173: 808-814. 2015.

3. Al-jasser MS. Effect of cooling and freezing temperatures on microbial and chemical properties of chicken meat during storage. Journal of Food, Agriculture and Environment, 10: 113-116. 2012.

4. AOAC. Official Methods of Analysis. Washington, D.C. E.U.A.: Association of Official Analytical Chemists. Inc. 2000.

5. Bahuaud D, Morkore T, Langsrud Ø, Sinnes K, Veiseth E, Ofstad R and Thomassen MS. Effects of −1.5°C Super-chilling on quality of Atlantic salmon (Salmo salar) pre-rigor fillets: Cathepsin activity, muscle histology, texture and liquid leakage. Food Chemistry, 111: 329-339. 2008.

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