QUALITY OF BROILER CHICKEN MEAT DURING FROZEN STORAGE

被引：0

作者：

Augustynska-Prejsnar, A. ^{[1
]}

Ormian, M. ^{[1
]}

Tobiasz-Salach, R. ^{[2
]}

机构：

[1] Univ Rzeszow, Fac Biol & Agr, Dept Anim Prod & Poultry Prod Evaluat, PL-35601 Rzeszow, Poland

[2] Univ Rzeszow, Fac Biol & Agr, Dept Crop Prod, PL-35601 Rzeszow, Poland

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2019年 / 31卷 / 03期

关键词：

breast muscles; broiler chickens; freezing storage; quality; thawing methods; FREEZE-THAW CYCLES; PHYSICOCHEMICAL PROPERTIES; BREAST FILLETS; BEEF;

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The objective of the study was to assess the influence of frozen storage (1mth and 8 mth) and thawing methods on the breast meat quality of broiler chickens. Tests revealed significant changes in meat quality in defrosted raw breast muscles as well as in those subjected to thermal treatment. Defrosting by using microwave oven proved to be more useful for breast muscles stored for a period of eight months regarding the volume of drip loss, ash content of the raw breast muscles as well as the cooking loss, desirable aroma, and the brittleness of meat subjected to thermal treatment.

引用

页码：531 / 541

页数：11

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