Effect of postmortem aging on marination performance of broiler breast pectoralis major categorized by color lightness
Author:
Publisher
Elsevier BV
Subject
Animal Science and Zoology,General Medicine
Link
http://academic.oup.com/ps/article-pdf/93/12/3123/8584046/3123.pdf
Reference25 articles.
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3. Effects of pale, normal, and dark chicken breast meat on microstructure, extractable proteins, and cooking of marinated fillets;Barbut;Poult. Sci.,2005
4. Further processing of poultry;Fletcher,2004
5. Postrigor tumble marination strategies for improving color and water-holding capacity in normal and pale broiler breast fillets;Gorsuch;Poult. Sci.,2010
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2. Effect of meat temperature on moisture loss, water properties, and protein profiles of broiler pectoralis major with the woody breast condition;Poultry Science;2021-02
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