Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

This study was conducted to evaluate the combined effect of high pressure (HP) with the addition of soy sauce and/or olive oil on the quality and safety of chicken breast meats. Samples were cut into 100 g pieces and 10% (w/w) of soy sauce (SS), 10% (w/w) of olive oil (OO), and a mixture of both 5%...

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Bibliographic Details
Main Authors: Zbigniew A. Kruk, Hyun Joo Kim, Yun Ji Kim, David L. Rutley, Samooel Jung, Soo Kee Lee, Cheorun Jo
Format: Article
Language:English
Published: Asian-Australasian Association of Animal Production Societies 2014-02-01
Series:Asian-Australasian Journal of Animal Sciences
Subjects:
High Pressure
Soy Sauce
Olive Oil
Chicken Breast Meat
Quality
Online Access:http://www.ajas.info/upload/pdf/ajas-27-2-256-13.pdf

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