Research Note: Relationships between texture and water property measurements in raw intact broiler breast fillets with the wooden breast condition-Reference-Cited by-同舟云学术

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Research Note: Relationships between texture and water property measurements in raw intact broiler breast fillets with the wooden breast condition

Published:2024-07 Issue:7 Volume:103 Page:103830
ISSN:0032-5791
Container-title:Poultry Science
language:en
Short-container-title:Poultry Science

Author:

Pang Bin^ORCID,Zhang Jian,Bowker Brian,Yang Yi^ORCID,Sun Jingxin,Sun Xiao^ORCID,Wei Jianteng,Zhuang Hong^ORCID

Publisher

Elsevier BV

Reference13 articles.

1. Comparison of quality traits among breast meat by current muscle abnormalities;Baldi;Food Res. Int.,2019

2. Elucidation of the relationship between cooking temperature, water distribution and sensory;Bertram;Meat Sci.,2005

3. Effect of wooden breast on postmortem changes in chicken meat;Hasegawa;Food Chem,2020

4. Relationships between instrumental texture measurements and subjective woody breast condition scores in raw broiler breast fillets;Pang;Poult. Sci.,2020

5. Preliminary study of a prototype benchtop NMR instrument as a device for shear force and drip loss measurement in post rigor meat;Pearce,2008

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