Evaluation of water holding capacity in broiler breast meat by electrical conductivity
The objective of this study was to evaluate water holding capacity by electrical conductivity (EC) of broiler breast meat (Pectoralis major muscle) both in marinated and stored meat conditions. Broiler breast meat marinated with various ionic strength salt solutions (phosphate and NaCl at I = 0.17-0...
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| Principais autores: | , , |
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| Formato: | Journal Contribution |
| Idioma: | English |
| Publicado em: |
2019
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| Assuntos: | |
| Acesso em linha: | http://agris.upm.edu.my:8080/dspace/handle/0/16107 |
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