Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

This study was conducted to evaluate the effect of pre-rigor salting level (0-4% NaCl concentration) on physicochemical and textural properties of pre-rigor chicken breast muscles. The pre-rigor chicken breast muscles were de-boned 10 min post-mortem and salted within 25 min post-mortem. An increase...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Korean journal for food science of animal resources 2015, Vol.35 (5), p.577-584
Hauptverfasser:	Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Kim, Yong-Jae, Ham, Youn-Kyung, Yeo, Eui-Joo, Jeong, Tae-Jun, Choi, Yun-Sang, Kim, Cheon-Jei
Format:	Artikel
Sprache:	kor
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!