Quality properties of chicken meatballs prepared with varying proportions of woody breast meat

The objective of this study was to explore the effect of woody breast (WB) on quality characteristics of chicken meatballs paired with the feasibility of its inclusion. Cook loss (CL), color (CIE L *, a *, b *), texture (hardness, springiness, chewiness and resilience), low-field NMR (bound water, i...

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Veröffentlicht in:	Journal of food science and technology 2022-02, Vol.59 (2), p.666-676
Hauptverfasser:	Sun, Xiao, You, Jinjie, Xu, Ligen, Zhou, Di, Cai, Huazhen, Maynard, Clay J., Caldas-Cueva, Juan P.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bound water Chemistry Chemistry and Materials Science Chemistry/Food Science Chickens Color Feasibility Food Science Hardness Laboratories Meat Meat quality Meatballs Microstructure NMR Nuclear magnetic resonance Nutrition Original Original Article Parameters Poultry Quality management Recipes Sensory perception Sensory properties Texture Water hardness
Online-Zugang:	Volltext
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