Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea

This study was conducted to compare the quality and sensory characteristics of spent hen and broiler in South Korea. The carcasses of spent hens and broilers that had been slaughtered 24 h before were used. The cooking yield and water holding capacity of broiler was significantly higher than that of...

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Bibliographic Details
Main Authors:	Sol-Hee Lee, Hack-Youn Kim
Format:	Article
Language:	English
Published:	MDPI AG 2021-08-01
Series:	Animals
Subjects:	spent hen broiler breast thigh quality and sensory characteristics
Online Access:	https://www.mdpi.com/2076-2615/11/9/2565

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