SENSORY QUALITY OF POULTRY MEAT AFTER PROPOLIS APPLICATION

SENSORY QUALITY OF POULTRY MEAT AFTER PROPOLIS APPLICATION

In the experiment, we verify the effect of propolis extract in Ross 308 broiler on the sensory quality of breast and thigh muscle modified by baking at 200 ºC for 60 minutes. The experiment enrolled 360 one day old chickens of hybrid combination Ross 308 and was formed into 4 groups: control group (...

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Bibliographic Details
Main Authors: Miroslav Kročko, Marek Bobko, Jaroslav Pochop, Miroslava Kačániová, Ibrahim Omer Elamin Elimam, Jozef Garlík, Peter Haščík, Emília Benczová
Format: Article
Language:English
Published: Slovak University of Agriculture 2011-10-01
Series:Journal of Microbiology, Biotechnology and Food Sciences
Subjects:
Ross 308 chickens
propolis extract
sensory evaluation
breast and thigh
Online Access:http://www.jmbfs.org/wp-content/uploads/2011/11/jmbfs_Hascik_0028.pdf

Internet

http://www.jmbfs.org/wp-content/uploads/2011/11/jmbfs_Hascik_0028.pdf

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