Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature

Meat quality traits and Blunt Meullenet-Owens Razor Shear characteristics of broiler breast fillets affected by woody breast condition and post-cooking meat temperature

ABSTRACT: This study aimed to investigate meat quality attributes, cooking performance, and water properties of woody breast (WB). A total of 48 broiler breast fillets (7 wk, 3 h debone) of 24 normal (NORM) and 24 severe WB (SEV) were collected. Raw meat characteristics (L*, a*, b*, pH, compression...

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Bibliographic Details
Main Authors: Xiao Sun, Aline Giampietro-Ganeco, Ashleigh Mueller, Clay J. Maynard, Juan P. Caldas-Cueva, Casey M. Owens
Format: Article
Language:English
Published: Elsevier 2021-08-01
Series:Poultry Science
Subjects:
woody breast
meat quality
cooking time
shear analysis
shear temperature
Online Access:http://www.sciencedirect.com/science/article/pii/S0032579121002467

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http://www.sciencedirect.com/science/article/pii/S0032579121002467

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