Works (2)
Updated: July 5th, 2023 15:52
2009 conference paper
Pale poultry muscle syndrome
Poultry Science, 88(7), 1493–1496.
Source: NC State University Libraries
Added: August 6, 2018
1994 journal article
WATER-HOLDING PROPERTIES OF THERMALLY PRECONDITIONED CHICKEN BREAST AND LEG MEAT
POULTRY SCIENCE, 73(2), 308–316.
author keywords: WATER HOLDING; THERMAL PRECONDITIONING; COOK LOSS; HELD WATER; DRIP LOSS
MeSH headings : Acclimatization; Animals; Chickens; Hot Temperature / adverse effects; Male; Meat / analysis; Meat / standards; Stress, Physiological / veterinary; Water / analysis
TL;DR:
Meat from chickens exposed to heat lost significant amounts of drip during the crucial processing period--the first 6 h after death, and in general, leg meat had lower drip loss and higher held water than breast, but cooked leg Meat had lower held water.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
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