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Effect of postchill deboning time on the texture profile of broiler breeder hen breast meat

Before any significant progress can be made in altering textural characteristics of a meat product, the basic profile of the meat and the possible alterations in that profile due to processing procedures must be known. A number of papers have been published addressing ways to optimize the textural characteristics of broiler breast meat. Changes in…

Tags: peer-reviewed journal article, the poultry marketplace

Frost on Chickens

Browse Items: 1

Effect of postchill deboning time on the texture profile of broiler breeder hen breast meat