Edible quality of soft‐boiled chicken processing with chilled carcass was better than that of hot‐fresh carcass
Abstract Soft‐boiled chicken is widely popular with its flavor and texture. In a traditional view, the edible quality of soft‐boiled chicken producing with hot‐fresh carcass (without any chilled procedure after evisceration) was better than that of chilled carcass. Hot‐fresh groups with 1, 2, or 4 h...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Wiley
2019-02-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.928 |