Biophysical properties and volumetric changes in breast meat of broilers and yellow-feathered chicken as affected by cooking process
Cooking meat at different temperatures resulted in loss of fluids and alterations in its textures. This work signifies the effect of different cooking temperatures on the volumetric changes and biophysical properties of breast meat blocks obtained from broilers and yellow-feather chicken (YFC). Shri...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2019-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2019.1696361 |